McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...
Warm beef, noodle and buk choy salad
2 stars - based on 1 reviews
Photography: Richard Mortimer
- 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
- 1 birdseye chilli, finely sliced
- juice of 2 limes, plus slices to serve
- ¼ cup (60ml) fish sauce
- sugar, to taste
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.