Beef and noodle salad

ingredients

• Beef and noodle salad

  • 200 gram dried rice stick noodles
  • 500 gram budget beef rump steak
  • 2 teaspoon peanut or vegetable oil
  • 200 gram green beans, halved diagonally
  • 1 bunch baby pak choy, cut into quarters
  • 5 green onions, thinly sliced diagonally
  • 1 1/3 cup fresh basil leaves
  • 1 carrot, cut into matchsticks
  • 1/3 cup sweet chilli sauce
  • 3 teaspoon fish sauce

method

• Beef and noodle salad

  • 1

    Soak noodles in a heatproof bowl of boiling water 8 minutes. Stir to separate strands. Drain. Rinse under cold water; drain.

  • 2

    Meanwhile, heat a char-grill pan over high heat. Brush beef with oil. Cook 4 minutes each side for medium, or until cooked to your liking. Cover with foil. Rest 5 minutes. Thinly slice.

  • 3

    Cook beans and pak choy in a saucepan of boiling water 2 minutes, or until bright green. Refresh under cold water; drain well. Transfer to a bowl. Add noodles, beef, onion, basil, carrot and sauces; toss to combine. Serve.

notes

Budget beef rump steak (also known as 'smart buy' rump) is a cheap alternative to rump steak. You can prepare the noodles and dressing a day ahead. Cover separately, then refrigerate. To make this dish gluten-free, check the ingredients of your sweet chilli sauce (thickeners 406 and 415 are gums and are gluten free); fish sauce is usually gluten free.