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

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Suzanne Gibbs

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

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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