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Ingredients
Method
- 400g thin beef steaks
- 200g Thai rice noodles
- 1 tbsp sesame oil
- 50g sliced spring onions
- ½ cucumber, peeled into ribbons
- 1 carrot, peeled into ribbons
- Handful of lettuce leaves
- 30g each mint and coriander leaves, chopped
- ½ tbsp veg oil
- 40g roasted cashews, chopped
- 1 red chilli, finely chopped
- 1 garlic clove, finely chopped
- 2 limes, juice only
- 1.5 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- Cook the rice noodles according to package instructions, then drain and rinse under cold water. Toss through the sesame oil and transfer to a serving bowl with the cucumber, carrot, lettuce, spring onions and chopped herbs.
- Heat a griddle pan and brush the steaks with the veg oil. Griddle for 45 seconds on each side, then leave to rest for 5 mins before slicing. Whisk the chilli, garlic, lime juice, fish sauce, soy sauce and sweet chilli sauce in a bowl and toss through the salad. Top with the steak slices, cashews and some more chopped herbs to serve.
15 mins
4 serving
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