2
Vietnamese
Steak & Vietnamese noodle salad
Allergens: Fish
Rare beef over cold noodles with herbs and lime, a bright bún bowl.
Ingredients
- Vegetable oil 1 tsp
- Fresh coriander
- Carrot 2
- Fresh chilli 1
- Garlic 1
- Lime
- Spring onions 4
- Beef fillet 250 g
- Brown sugar 2 tsp
- Fish sauce 0.5 tbsp
- Rice noodles 85 g
- Rice vinegar 1 tsp
- Chinese leaf 0.5
Method
- Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
- Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- Heat the oil in a frying pan over a high heat.
- Season the steak, then cook to your liking; 2-3 mins on each side for medium rare.
- Leave to rest for 5 mins, then slice.
- Divide the salad and steak slices between bowls and scatter over some coriander to serve.