Asian Beef Noodle Salad Recipe

Asian Beef Noodle Salad Recipe
Ingredients (serves 4-6) :
1 tablespoon of rice bran oil
500g rump steak
Optional – 200g vermicelli rice noodles (a great addition if you have been really active)
1 large sweet potato, diced in 1cm x 1cm, cubes
1 punnet of tomatoes, quartered
1 large or 2 small cucumbers, diced
3 spring onions, thinly chopped
1 long red chilli, thinly diced
½ bunch of mint, leaves picked
½ bunch of coriander, leaves picked and stems finely chopped
1 large handful of bean sprouts
3 tablespoons of fish sauce
1 tablespoon of brown sugar
Juice from 1-2 limes (depending on preference)
½ cup crushed peanuts

How To Make Asian Beef Noodle Salad Recipe :
- Preheat oven on a low heat (about 120 degrees Celsius).
Heat half of the rice bran oil in a non-stick pan over a medium-high heat.
- Cook the diced sweet potato for approximately 4-5 minutes until the sweet potato has turned golden and is tender.
Remove the sweet potato and set aside in a large bowl.
- Add the remaining rice bran oil to the same pan and cook the steak over a high heat for 1 minute each side.
- Remove meat from the pan, place on a tray or plate, cover with foil and place in the oven for 5 minutes.
- While the meat is in the oven combine the sweet potato, tomatoes, cucumber, spring onions, chilli, mint, coriander and bean sprouts.
- In a small bowl combine the fish sauce, brown sugar and lime juice, stir until sugar has dissolved.
- Cover the noodles with boiling water and leave for 2 minutes, drain and rinse with cold water.
- Remove the meat from the oven, let it rest for a few minutes and then slice thinly.
- Add the noodles and dressing to the sweet potato mix and stir to combine.
Divide the noodles between bowls, top with sliced meat and a sprinkle of crushed peanuts.

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