Beef, Noodle and Vegetable Salad
Serving size: Serves 2
Recipe can be prepared 3 hours ahead. Store covered, in refrigerator. Not suitable to freeze. Vegetables can be microwaved.
1 tablespoon oil
300g piece beef eye-fillet steak
100g rice vermicelli
1/2 bunch (about 6 spears) fresh asparagus
50g snow peas
1/2 red pepper, thinly sliced
1 small onion, sliced
1/2 bunch (20 leaves) English spinach
1 cup (80g) bean sprouts
1/4 cup lime juice
2 tablespoons oil
1 tablespoon chopped fresh
1 tablespoon chopped fresh coriander
2 teaspoons fish sauce
2 teaspoons sugar
1 clove garlic, crushed
1 small fresh red chilli, finely chopped
Heat oil in pan, add steak, cook until done as desired; cool. Slice steak thinly, combine with half the dressing in bowl, cover, refrigerate several hours.
Add vermicelli to pan of boiling water, boil, uncovered, until tender; drain, cool.
Cut asparagus into 7cm lengths. Cut carrot into long thin strips. Add asparagus, carrot, peas and pepper to pan of boiling water, drain immediately; rinse under cold water, drain well. Combine all vegetables in bowl, loss well. Place vegetables on serving plates, top with vermicelli and steak. Drizzle with remaining dressing.
Dressing: Combine all ingredients in jar, shake well.