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Flash-fried beef salad


Ingredients

  • 250g rice vermicelli noodles
  • 1 lebanese cucumber, halved and sliced
  • ½ cup mint leaves, plus extra, to serve
  • 1/3 cup coriander leaves, plus extra, to serve
  • 1 large carrot, shredded
  • 500g thick rump steak, thinly sliced
  • 1 tablespoon chopped toasted peanuts (optional)
  • Dressing
  • 2 tablespoons brown sugar
  • ¼ cup (60ml) lime juice
  • 1 tablespoon fish sauce
  • 1 red chilli, seeded and finely chopped

Method

  1. In a bowl, cover noodles with boiling water. Stand for 5 minutes. Drain, rinse and set aside. Noodles should be tender but firm. Repeat with fresh boiling water if necessary.
  2. Meanwhile, make dressing by combining all ingredients in a bowl. Toss noodles with vegetables, herbs and dressing and set aside.
  3. Heat a large non-stick wok or frying pan on high. Stir-fry beef quickly, until colour changes. Pile beef over noodles and serve topped with extra mint and coriander leaves and peanuts, if desired.
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