Steak and Vietnamese Noodle Salad

Ingredients

• 9 ozbeef tenderloin steak
• 3 ozbrown rice noodles
• 1 tspcanola oil
• 2carrots, julienned or grated
• Chinese cabbage (napa), shredded
• 4scallions, finely sliced
• fresh cilantro, for garnish
• 1red chili, sliced, for dressing
• lime juice
• 2 tspbrown sugar, for the dressing
• 1 tsprice vinegar, for the dressing
• 1garlic clove, finely chopped, for the dressing
• 1 tbspfish sauce, approx 1/2 tbsp

Method

1. 1

   Make the dressing: mix together the sliced chili, lime juice, brown sugar, rice vinegar, garlic and fish sauce with 1 tbsp water until the sugar dissolves.

2. 2

   Cook the noodles according to pack instructions. Plunge into cold water to cool completely, then drain. Toss with the carrot, cabbage, scallions and dressing.

3. 3

   Heat the oil in a skillet over high heat. Season the steak and cook for 2–3 minutes each side for medium-rare. Rest for 5 minutes then slice.

4. 4

   Divide the noodle salad between bowls, top with steak slices and scatter with fresh cilantro.

Nutrition per serving