Warm beef, noodle and buk choy salad
Recipe~Finder
2 stars - based on 1 reviews
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.
Chocolate sculpture illusion amazes internetA whimsical chocolate exhibit from a Victorian chocolate factory has taken the internet by storm
Pregnant women should drink more milk to increase their child's IQExpectant mothers who don't get enough iodine risk having children with a low IQ, according to a UK study.
NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
