Easy Thai beef salad
Dry rice noodles
1 tsp, grated
1 medium, wedges to serve
Beef rump steak, raw
360 g, trimmed (buy 450g)
6 individual, thinly sliced
Fresh red chilli
1 whole, deseeded, finely chopped
1 x 3 second spray(s)
- Cook rice noodles following packet instructions, then drain and set aside in a medium bowl.
- To make dressing, combine lime rind and juice, oil, soy and honey in a small bowl. Pour three-quarters of the dressing over noodles and toss to coat.
- Heat a large non-stick frying pan over high heat. Lightly spray steak with oil and season with salt and pepper. Cook steak for 1 minute each side, or until cooked to your liking. Remove from pan and rest for 5 minutes before cutting into thick strips.
- Divide noodles between bowls, top with steak and garnish with shallots and chilli. Drizzle over remaining dressing and serve with lime wedges.