Thai beef and noodle salad

Instructions

1. Combine soy, fish and sweet chilli sauces, juice, garlic and ginger in a small bowl. Place beef in a shallow ceramic dish. Add half of the sauce mixture and turn to coat. Cover and refrigerate for 30 minutes. Add oil to the remaining sauce mixture and stir to combine. Set aside for the dressing.
2. Cook the rice noodles, following packet instructions, or until soft. Rinse under cold water. Drain.
3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Drain beef and discard marinade. Cook beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thinly.
4. Place noodles, shallots, cucumber, tomato, carrot, mint, coriander and sprouts in a large bowl. Add sliced beef and reserved dressing. Toss gently to combine. Serve salad with lime wedges.