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SALAD
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2x200g Sirloin Steaks
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100g Rice Vermicelli Noodles
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1 small cucumbersliced
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½ Red Onionthinly sliced
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4 Radishes
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Salad Leaves
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Fresh Coriander
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1 Large MangoPeeled and sliced
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Fresh Mint
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DRESSING
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60ml Oil
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10ml Finely Grated Ginger
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1 Garlic clovecrushed
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15ml Lime juice
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15ml coconut sugar or honey
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30ml soya sauce
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10ml Fish sauce
(Serves 2)
METHOD:
- Preheat a barbecue or chargrill pan to high heat. Drizzle the oil over the beef. Season to taste. Grill for 3–4 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice thinly.
- TO MAKE THE DRESSING: Combine all the ingredients and mix well.
- Meanwhile, place the rice noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 10 minutes or until tender. Drain and refresh under cold running water.
- Combine the salad leaves, cucumber, red onion, radishes, coriander and mint in a large bowl. Arrange the noodles on two large serving plates. Top with the salad, mango and beef. Drizzle over the dressing and serve immediately.