Flash-fried beef salad

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Asian

Healthy options: Diabetic; Egg free; Gluten free; Lactose free; Low cholesterol; Low fat; Healthy

Serves: 4

Type: Easy; Salad; Family

Tools

Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs and Adelaide Lucas

Ingredients

250g rice vermicelli noodles
1 Lebanese cucumber, halved and sliced
½ cup mint leaves, plus extra, to serve
1/3 cup coriander leaves, plus extra, to serve
1 large carrot, shredded
500g thick rump steak, thinly sliced
1 tablespoon chopped toasted peanuts (optional)

2 tablespoons brown sugar
¼ cup (60ml) lime juice
1 tablespoon fish sauce
1 red chilli, seeded and finely chopped

Preparation method

In a bowl, cover noodles with boiling water. Stand for 5 minutes. Drain, rinse and set aside. Noodles should be tender but firm. Repeat with fresh boiling water if necessary.

Meanwhile, make dressing by combining all ingredients in a bowl. Toss noodles with vegetables, herbs and dressing and set aside.

Heat a large non-stick wok or frying pan on high. Stir-fry beef quickly, until colour changes. Pile beef over noodles and serve topped with extra mint and coriander leaves and peanuts, if desired.

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