Name: Chilli pineapple beef salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 500 gram beef blade steak, thinly sliced; 2 tablespoon oyster sauce; 1 tablespoon oil; 120 gram packet rice noodles; 1/2 fresh pineapple, peeled, cored, thinly sliced; 1 cucumber, chopped; 120 gram packet snow peas, trimmed, halved; 1/3 cup honey roasted cashews, crushed, to serve; basil leaves, to serve; Dressing; 2 limes, zest finely grated, juiced; 2 tablespoon brown sugar; 2 kaffir lime leaves, finely shredded; 2 teaspoon fish sauce; 1 birdseye chilli, finely sliced, plus extra, to serve

Ingredients

500 gram beef blade steak, thinly sliced

2 tablespoon oyster sauce

1 tablespoon oil

120 gram packet rice noodles

1/2 fresh pineapple, peeled, cored, thinly sliced

1 cucumber, chopped

120 gram packet snow peas, trimmed, halved

1/3 cup honey roasted cashews, crushed, to serve

basil leaves, to serve

Dressing

2 limes, zest finely grated, juiced

2 tablespoon brown sugar

2 kaffir lime leaves, finely shredded

2 teaspoon fish sauce

1 birdseye chilli, finely sliced, plus extra, to serve

Method

1.In ceramic dish, combine beef, oyster sauce and oil. Season to taste. Cover and chill for 10 minutes.

2.In a large saucepan of boiling water, cook noodles 3-4 minutes, until softened. Drain well and set aside.

3.Heat a large wok or char-grill on high. Cook beef in 2 batches, for 1-2 minutes each side, until browned.

4.To make dressing, whisk all ingredients together in a small jug. Set aside.

5.In a large bowl, toss noodles, pineapple, cucumber, snow peas and half dressing together. Just before serving, toss beef through noodle mixture. Drizzle with extra dressing. Serve salad topped with cashews, basil leaves and extra chilli.

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Ingredients

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