CHILLI RARE BEEF & CHILLED NOODLE SALAD 

THIS VIETNAMESE STYLE SALAD IS A FIRM FAVOURITE OF MINE. THE BETTER QUALITY THE STEAK IS THE BETTER THIS DISH IS. A PERFECT COMBINATION OF UNAMI, SWEET, SOUR AND SALTY FLAVOURS. THIS DISH CAN ALSO BE SERVED WARM BUT FOR ME IS THE PERFECT SUMMER DISH AND ONE TO BE SHARED.

FEEDS – 4-6 | PREPARATION TIME – 10-15 MINUTES | COOKING TIME – 10 MINUTES

INGREDIENTS –
2 FILLETS OF BEEF/SIRLOIN STEAK AROUND 500G – JUST OVER AN INCH THICK
GLUG OF SESAME OIL
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
1 RED ONION – HALF AND FINELY SLICED
½ BUNCH OF THAI BASIL – LEAVES PICKED FROM STALK
½ BUNCH OF MINT – LEAVES PICKED FROM STALK
1 POMEGRANATE – PEARLS REMOVED
1 RED CHILLI – FINELY SLICED (SEEDS REMOVED FOR LESS SOICE)
450G EGG OR RICE NOODLES 

DRESSING –
5 TBSP SOY SAUCE
6 GENEROUS GLUGS OF SESAME OIL
3 TBSP FISH SAUCE
JUICE OF 2 LIMES
2INCH OF GINGER – PEELED AND FINELY GRATED
1 HEAPED TBSP PALM SUGAR/REGULAR SUGAR

BEGIN COMBINING ALL DRESSING INGREDIENTS. PREPARE ALL NOODLE INGREDIENTS | COOK NOODLES AS PER INSTRUCTIONS | RINSE WITH COLD WATER AND DRAIN | PLACE THEM ON YOUR SHARING PLATTER AND DRIZZLE WITH A LITTLE SESAME OIL TO PREVENT THEM STICKING.  

COAT YOUR STEAK WITH A LITTLE SESAME OIL AND PEPPER | HEAT YOUR FRYING PAN OR GRIDDLE UNTIL ALMOST SMOKING HOT THEN WITH TONGS PLACE YOUR STEAKS IN THE PAN, SEAR FOR AROUND 40 SECONDS THEN FLIP IT OVER AND DO THE SAME ON THE REVERSE | CONTINUE THIS THREE TIMES, OR FOUR SHOULD THE CUT OF MEAT BE A LITTLE THICKER | REMOVE THE STEAKS FROM THE PAN AND ALLOW TO REST FOR 10 MINUTES BEFORE FINELY SLICING INTO STRIPS.

COMBINE ALL INGREDIENTS, DRIZZLE OVER THE DRESSING AND SERVE.