Beef & Noodle Salad

The sweet chilli sauce is drizzled over seasoned beef and rice noodles,

making a sweet-spicy-tangy salad that is an

interesting, fresh alternative to more traditional salads.

 This Asian-inspired salad comes together in about 45 minutes.

For the time poor cook: pick up a packet of prepared Asian crispy

salad from the supermarket and substitute for the vegetables.

INGREDIENTS (Serves 4)

600g Piece of Beef Eye Fillet

1/4 Cup Sweet Chilli Sauce

100 g Vermicelli Noodles

1 Carrot, shredded

1 Cup Purple Cabbage, shredded   

1 Cup Wombok, shredded                           

3 Shallots, sliced diagonally

1 Tbsp Mint, leaves picked

1/2 Cup Coriander, leaves picked

Sea Salt & Pepper, to season beef fillet

Dressing 

2 Limes, juice of

3 Tbsps Soy Sauce

2 Tbsps Ginger, grated 

2 Tsps Caster Sugar

1 Tbsp Fish Sauce

                                     
Lime Wedges, to serve

Chilli Flakes, to serve (optional)

METHOD

Preheat oven to 200°C or 180°C fan.

Heat an ovenproof frying pan on high.

Season the beef fillet and cook, turning for 2-3 mins, or until seared all over.

Transfer to oven and cook for 25 mins, for medium, or until cooked to your liking.

Pour sweet chilli sauce over beef, turning to coat. Cover loosely with foil and set aside to rest for 20 mins.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak, according to packet directions. Drain.

Cut noodles into 6cm lengths.

Place noodles, carrot, wombok, purple cabbage, and shallots in a large bowl.

Mix together all the dressing ingredients in a small jar until well combined. Pour over the noodle salad. Toss to combine. Top with chilli flakes if using.

Thinly slice the beef and arrange on top of the salad.

Serve immediately with lime wedges.