Steak & Vietnamese noodle salad — seared steak sliced over rice noodles, carrot and cabbage in a zingy lime-fish sauce dressing, with coriander and chilli. Fresh, light and full of flavour.
- 85g Brown Rice Noodle
- 1 tsp Rapeseed Oil
- 250g Fillet Of Steak
- 2 Carrots
- 1/2 Chinese Cabbage
- 4 finely sliced Spring Onions
- Handful Coriander
- 1 sliced Red Chilli
- Juice of 1 Lime
- 2 tsp Brown Sugar
- 1 tsp Rice Vinegar
- 1 chopped Garlic Clove
- 1/2 tbs Fish Sauce
Video
Preparation
- Mix all the dressing ingredients together in a bowl with 1 tbsp water until the sugar has dissolved.
- Cook the noodles following the pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- Heat the oil in a frying pan over high heat. Season the steak, then cook to your liking — 2–3 minutes on each side for medium rare. Leave to rest for 5 minutes, then slice. Divide the salad and steak between bowls and scatter over some coriander to serve.
