Thai-Style Steak Noodle Salad
Serves 2
Christmas time is synonymous with rich food. And a lot of it. Sometimes something fresh and light is needed, and that is exactly what this dish delivers. It’s fairly quick to make (the longest element is the marinating of the steak for half an hour).
I have used lime leaves in my dressing and marinade but if these aren’t available, the zest of a lime will suffice.
When it comes to the salad element you can pick whatever you like. Keep a crunchy element though (I used iceberg lettuce) as this brings a different texture to the meal.
I served my steak rare, but by all means cook it longer to your preference.
- Ingredients:
- For the steak:
- 300g ribeye steak
- 2 tbsp fish sauce
- 1 tbsp light soy sauce (gluten-free if required)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp dried chilli flakes
- Zest of 1 lime or 2 lime leaves, finely sliced
- For the salad dressing:
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 tsp dried chilli flakes
- 1 inch of root ginger, peeled and grated
- Juice of 1 lime
- Zest of 1 lime or 2 lime leaves, finely sliced
- For the salad:
- 100g dry vermicelli rice noodles, cooked according to the packet instructions and then cooled
- 4 handfuls of salad (e.g. lettuce, cucumber, pepper, spring onion all sliced/shredded)
Step 1: Combine the marinade for the steak and allow the steak to sit in it for about half an hour.
Step 2: Combine all of the ingredients for the salad dressing and set to one side.
Step 3: Put a non-stick frying pan on a high heat. Once hot, sear the steak (reserve the marinade) on each side for a minute (or more if you want it medium or well done). Pour the remaining marinade into the pan and then remove the steak and all of its juices from the pan, and cover with foil, and allow to rest for a few minutes.
Step 4: Cut the beef into thin slices.
Step 5: Combine the cooled noodles and salad with the dressing.
Step 6: Arrange on a plate or bowl and drape the steak over the top, pouring over any remaining juices from the beef.
Serve immediately (I like it with prawn crackers on the side).