Name: Beef and noodle salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Beef and noodle salad

Packed full of fresh ingredient and beautiful tender beef pieces, this beef and noodle salad is quick, tasty and beautiful served warm, tossed with a zesty Asian dressing.

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

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

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.

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.
Note

Women's Weekly Food