Name: Beef and rice noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup (60ml) lime juice; 2 tablespoon peanut oil; 1 fresh small red thai chilli, sliced thinly; 400 gram beef rump steak; 100 gram rice vermicelli noodles; 150 gram snow peas; 2 lebanese cucumbers (260g), sliced thickly; 1/3 cup fresh coriander leaves

Beef and rice noodle salad

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

Ingredients

1/4 cup (60ml) lime juice

2 tablespoon peanut oil

1 fresh small red thai chilli, sliced thinly

400 gram beef rump steak

100 gram rice vermicelli noodles

150 gram snow peas

2 lebanese cucumbers (260g), sliced thickly

1/3 cup fresh coriander leaves

Method

1.To make lime and chilli dressing, place lime juice, peanut oil and chilli in screw-top jar; shake well.

2.Cook beef on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes. Slice thinly.

3.Place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender. Drain.

4.Cut snow peas in half diagonally.

5.Place beef, noodles, snow peas and cucumber in large bowl with dressing; toss gently to combine. Sprinkle with coriander.

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Ingredients

Method

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