התמונה להמחשה בלבדSteak & Vietnamese noodle salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In steak & vietnamese noodle salad, Brown Rice Noodle, tsp Rapeseed Oil and Fillet Of Steak are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Mix all the ingredients for the dressing together in a bowl with 1 tbsp water just until the sugar has dissolved.
- 2Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- 3Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.
Nutrition
- Calories
- 72
- Protein
- 1.2g
- Carbs
- 14g
Chef tips
Let it rest for five minutes before carving to keep the meat moist. For a vegetarian or lighter alternative, swap the beef for seared tofu cubes or chicken strips. Get the children involved by letting them wash and tear the fresh herbs by hand.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In steak & vietnamese noodle salad, Brown Rice Noodle, tsp Rapeseed Oil and Fillet Of Steak are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.