Beef Noodle Salad
Serves 2 - 3
- 300g steak, we used rump
- 50g salad mix
- 1 small carrot, ribbons
- 1 small Lebanese cucumber, ribbons
- 1 small red capsicum, thinly sliced
- ½ red onion, sliced
- 1 x 440g packet of Wokka Thin Hokkien noodles
- Cashews and sprouts to garnish
- ½ tbsp JF Peri Peri seasoning
- ½ tbsp salt reduced soy soy
- ½ tbsp water
- ½ tsp sesame oil
- ½ tsp apple cider vinegar
- ½ tsp ginger, minced
- ½ lime, juiced
Season both sides of steak with salt and pepper. Allow to rest while preparing ingredients.
Add all salad ingredients, except the cashews and sprouts, to a large bowl. Use a peeler to create ribbons with the carrot and cucumber.
Break up the noodles into the bowl and gently mix everything together. Serve up salad between 2 - 3 bowls depending on how hungry you are!
Combine all dressing ingredients together, set aside.
In a hot pan, cook steak to your liking. For a 3cm thick steak, cook for 3 minutes on each side for medium-rare.
Remove and allow to rest. Cover with foil loosely for a few minutes. This will allow the steak to retain moisture and flavour!
After the steak has rested, slice into strips and place into the bowl of dressing with any excess steak juices! Divide steak between salad and drizzle with dressing, cashews and sprouts.
TIP: Switch up your protein or JF seasoning for a different flavour!