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Warm beef, noodle and buk choy salad
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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.