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.