Crunchy Thai Beef Salad

Ingredients:

For the salad:

200g beef-flavoured instant noodles
250g rump steak
15ml extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 red pepper, julienned
2 carrots, julienned
1 red onion, peeled and julienned
1 small red cabbage, sliced

For the dressing:

60ml lime juice
30ml extra virgin olive oil
30ml fish sauce
2 teaspoons brown sugar
2 teaspoons crushed chilli, ginger and garlic
A handful fresh coriander, chopped, and extra to serve
Sesame seeds, to serve

Method:

1. Cook the noodles according to the packet instructions. Set aside to cool.

2. Heat a griddle pan over medium-high heat. Drizzle the rump steak with the olive oil, then season with salt and pepper. Sear the steak until it is cooked to your liking.

3. Remove the steak from then heat, and then cover with foil and set aside to rest for five minutes, before cutting it into thin slices.

4. For the dressing, combine and mix all of the ingredients together in a small jug.

5. Place the steak slices on a serving tray. In a large bowl, combine the red pepper, carrots, onion, red cabbage and noodles.

6. Top the steak with the salad ingredients and drizzle over the dressing. Garnish with coriander and sesame seeds to serve.

Image Credit: Source