Asian beef salad

Ingredients

• 500g eye fillet or rump steak, cut into 2-3 smaller pieces (each about 5cm thick)

• 2 tbsp roughly chopped roasted peanuts, to serve

• 1 red chilli, finely sliced, to serve

MARINADE

• 3 tbsp fish sauce

• 2 tsp brown sugar

• 2 garlic cloves, finely diced

• 1 lime, juice squeezed

ASIAN SALAD

• 250g vermicelli noodles

• 2 cups red cabbage, finely shredded

• 1 red capsicum, cut into thin strips

• 2 carrots, grated or peeled with a julienne peeler

• 1 Lebanese cucumber, sliced

• 1 cup beansprouts

• ½ cup mint leaves

• ½ cup Thai basil (optional)

CHILLI-LIME DRESSING

• juice of 1 lime

• 3 tbsp fish sauce

• 1 tbsp brown sugar

• ½ red chilli, finely sliced

Method

1. Step 1

   To marinate the steak, whisk the fish sauce, sugar, garlic, and lime in a medium bowl. Add the beef, tossing to coat thoroughly. For a quick infusion, marinate for 30 minutes; for the best flavour, cover and chill overnight.

2. Step 2

   Place a medium frying pan or barbecue over high heat. Cook the steaks for about 5 minutes on each side for rare, adjusting based on thickness and your preferred level of doneness. Once cooked, remove the beef and let it rest for 10 minutes before slicing it into strips.

3. Step 3

   Prepare the vermicelli noodles according to the packet instructions (I usually soak them in a bowl of boiling water for 3-5 minutes with a plate on top). Drain and rinse them in cold water. If they’re still wet, drain them on a paper towel.

4. Step 4

   For the chilli-lime dressing, mix ingredients in a small bowl or lidded jar and adjust to taste. It should be tangy with a little heat and sweetness.

5. Step 5

   To assemble the salad, combine the noodles, cabbage, capsicum, carrot, cucumber, beansprouts, mint and Thai basil (if using) in a large serving bowl or individual bowls, if you prefer. Add the beef strips and drizzle over the dressing. Scatter chopped peanuts and fresh red chilli slices over the salad and serve.