Thai-style beef noodles
Serves 2 | total time
- 1 sirloin steak, fat trimmed
- 2 nests dried rice vermicelli noodles from 1 x 375g pack
- 100g sugar snaps, shredded
- 2 spring onions, sliced
- 10 cherry tomatoes, quartered
- ¼ cucumber
- 1½ tbsp salted peanuts, roughly chopped
- a handful of coriander leaves, roughly chopped
- lime wedges, to serve
For the dressing
- 2 tbsp light brown soft sugar
- 1 heaped tsp grated ginger
- 1 bird eye chilli, chopped (seeds optional)
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
- ¼ tbsp vegetable oil, plus extra for frying
- Whisk the dressing ingredients with a pinch of salt. Rub a little oil into the steak and season.
- Preheat a frying pan until smoking hot; fry the steak for 2-3 minutes on each side (for medium-rare). Put in a dish; pour over the dressing to marinate.
- Cook the rice noodles in a pan of boiling water for about 3 minutes, then drain and rinse in cold water. Use a flat-bladed peeler to make ribbons of cucumber, discarding the seeds.
Tip Marinating the meat after cooking, rather than before, saves time – the warm beef absorbs the flavours really well and rests at the same time.
- Remove the beef from the dressing; slice thinly. Toss the noodles and all the veg with the dressing; pile onto a platter, top with the beef. Scatter over the peanuts and coriander; serve with lime wedges.