Thursday, 5 January 2012

Recipes - Beef Noodle Salad

Want a delicious flavoursome salad that's a bit different?  Look no further.  I love Asian flavours but am not overly experienced with Asian cooking so I loved the simplicity of this dish.  The dressing is a perfect example of the four key asian flavours; sweet, sour, salty and spicy. 

400g beef rump steak
1 tbs soy sauce
1 tsp sesame oil
1 tbs ginger, finely grated
1 clove garlic, crushed
250g bean thread vermicelli noodles (glass noodles)
1 bunch baby bok choy, halved or quartered
1/2 cup coriander
1/4 cup Vietnamese mint
1/4 cup mint
1 long red chilli, thinly sliced (seeds and pith may be removed to reduce spiciness)
2 limes, juiced
1/4 cup fish sauce
1 tbs palm sugar, finely shaved 
1 tbs sesame seeds

Step 1 - Combine soy sauce, sesame oil, ginger and garlic in a ceramic or glass bowl and whisk to combine.  Place beef in bowl and turn a few times to coat.  Cover and refrigerate for 30 minutes, turning once.
Step 2 -  Drizzle a grill pan with a little olive oil and heat over high.  Grill beef for 2-5 minutes each side, depending on thickness of cut and how you like your beef cooked.  Remove from heat and set aside for five minutes to rest.
Step 3 - Bring a full kettle of water to the boil. Place boky choy and noodles in a large bowl and pour boiling water over.  Cover and sit for two minutes, then drain and return noodles and bok choy to the bowl. 
Step 4 - Lightly toast sesame seeds in a dry pan or under an overhead grill. Set aside.
Step 5 - Place chilli, lime juice, fish sauce and palm sugar in a small bowl and whisk until combined.  Pour over noodles.
Step 6 - To serve, slice beef into thin strips and add to noodles along with herbs.  Toss until combined and transfer to serving dishes.  Sprinkle with toasted sesame seeds.

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