Saturday, 13 February 2016

Beef and Noodle Salad

I went a little crazy on the chilli when I made this the first time - had me running to the fridge to stick my tongue on ice! Apart from that little mistake this is an awesomely fresh and quick weekday meal slightly adapted from Penny Oliver's Simple Salad cookbook - well worth grabbing one for the humid Auckland summer.

INGREDIENTS

serves 2
  • 600 grams rump steak
  • 200 grams dried vermicelli rice noodles
  • handful sweet peas, podded & used raw
  • ½ telegraph cucumber, peeled and cut into 3cm pieces
  • 6 cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • ½ cup each mint and Thai basil leaves (I only had normal basil on hand)
  • 1 long red chilli, seeded and thinly sliced (don't forget to check heat of chilli!)
  • Asian Dressing (see below)
  • ¼ cup roasted unsalted peanuts, chopped
Asian Dressing 
  • 3 tablespoons soy sauce
  • 1 teaspoon Tabasco sauce (or any hot chilli sauce)
  • 2 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
Shake all the ingredients together in a sealed jar to combine.

METHOD
  1. Pan fry rump steak to your liking and allow it to cool.
  2. Cook the noodles according to the packet instructions and drain well. Add to large serving platter followed by the peas, cucumber, tomatoes, red onion, herbs and chilli. 
  3. Layer sliced beef over the top followed by the dressing then mix. Serve with peanuts scattered over the top and enjoy :)

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