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Beef Salad with Crispy Noodles

Beef Salad

Serves:

N/A

Preparation Time:

N/A

Cooking Time:

N/A

Ingredients

½ cup white sugar
½ cup white vinegar
1 clove garlic
1 small red chilli
⅓ cup fish sauce
1 tablespoon peanut or vegetable oil
500 g rump steak
Salt
¼ wombok (Chinese cabbage)
4 shallots
1 Lebanese cucumber
1 carrot
⅓ bunch mint
⅓ bunch coriander
100 g packet of Chang’s crunchy fried noodles

Method

  1. Put the chef pan over a high heat.
  2. Combine the sugar and vinegar in a medium pot over a medium-high heat. Stir until the sugar dissolves. Bring to the boil and boil for 5 minutes or until slightly thickened. While it is cooking, place the garlic and chilli in the mini food processor and blitz until finely chopped. Remove the dressing from the heat and add the fish sauce. Cool for a few minutes then add the garlic and chilli. Set aside.
  3. Put the oil in the pan. Season the steak with salt and cook for 2 minutes on each side (or longer, if the steak is thick or you like it more well done). Remove from the pan and set aside on a plate under foil to rest.
  4. While the meat cooks, get on with the vegetables. Slice the wombok thinly with a knife. Peel and chop the shallots. Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Use the mandolin to julienne the cucumber and carrot. Put them in the large bowl with the wombok and shallots. Pick the leaves from the mint and coriander and add to the bowl.
  5. Slice the rump steak and add it to the salad bowl along with the noodles. Pour over the dressing, toss through, and serve straight away.

Credits:

Julie Goodwin’s 20/20 Meals, by Julie Goodwin, Hachette, RRP: $34.99

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