- 250g pack medium rice noodle
- 2-3 rump or sirloin steaks, about 700g/1lb 9oz in total
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- juice 1 lime
The same shape, but smaller than…
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 long red chillies, seeded and cut into long strips
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 300g beansprout
Widely seen as a major, somehow magic, ingredient, beansprouts…
- 20g pack coriander, leaves picked and torn
- 2 x 20g packs basil, leaves picked and torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- sweet chilli sauce, to serve
Put the noodles in a large heatproof bowl. Pour over a kettleful of water and leave for about 4 mins until softened. Drain in a colander then rinse under cold water.
Heat a heavy non-stick frying pan over a high heat. Trim any fat from the steaks. When hot, sear the steaks for 2-3 mins each side. Remove from the heat and leave to rest while you make the salad.
Mix together the lime juice, vegetable oil and fish sauce, add the strips of chilli and give it a good stir. Combine the beansprouts, coriander and basil, then stir in the lime and chilli mix.
Thinly slice the steaks into strips and toss together with the other ingredients. Divide the noodles between four plates and pile the beef salad on top. Serve with sweet chilli sauce, if you like.