Warm beef, noodle and buk choy salad

Recipe~Finder
Cooking time
Less than 15 minutes
Cuisine
Asian
Healthy options
Egg free
Gluten free
Nut free
Healthy
Serves
4
Type
Easy
Salad
Family
2 stars - based on 1 reviews
Warm beef, noodle and buk choy salad
Photography: Richard Mortimer
By 

Ingredients

  • 250g glass or bean thread vermicelli noodles
  • 400g rump or blade steak
  • 1 bunch baby buk choy, halved or quartered lengthways
  • 1 cup coriander leaves

Dressing

  • 1 birdseye chilli, finely sliced
  • juice of 2 limes, plus slices to serve
  • ¼ cup (60ml) fish sauce
  • sugar, to taste

Preparation method

Place noodles in a large bowl and cover with cold water for 5 minutes. Preheat grill or a chargrill on high. Lightly brush steak with oil and cook for 3-4 minutes each side, until cooked to your liking. Remove and keep warm.

Meanwhile, to make dressing, combine chilli, lime juice, fish sauce and ¼ cup water. Add sugar to taste. Set aside.

Cook buk choy in a saucepan half-filled with boiling, salted water for 2 minutes, until tender but still crisp. Remove with tongs and drain. Drain noodles and add
to hot water, remove from heat and set aside for 3 minutes. Drain thoroughly.

Cut steak across grain into thin slices. Combine noodles with dressing, buk choy, coriander and beef. Serve with lime slices.

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