Salad is anything but boring with this refreshing and tasty vermicelli noodle dish, it’s filling without weighing you down.
Serves 4
500g sirloin steak
2 tbsp fish sauce
1 tbsp vegetable oil
2 garlic cloves, finely chopped
¾ cup white wine vinegar
¼ cup caster sugar
1 long red chilli, deseeded, finely chopped
150g thin vermicelli rice noodles
1 large carrot, peeled, finely shredded
2 Lebanese cucumbers, thinly sliced
1 cup mint leaves
fried shallots, to serve
1 Place steak into a glass bowl. Add 1 tbsp fish sauce, oil and half the garlic. Toss until well combined. Cover and marinate for 1 hour. Combine vinegar and sugar in a small saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Transfer to a bowl. Cool. Add remaining fish sauce, garlic and half the chilli.
2 Place noodles into a heatproof bowl. Cover with boiling water and stand for 5 minutes or until soft and transparent. Drain.
3 Heat a non-stick frying pan, chargrill or barbecue hot plate over a high heat. When hot, add steaks and cook for 3-4 minutes on each side or until medium rare. Transfer to chopping board. Cover and stand for 10 minutes. Diagonally slice.
4 Place beef, noodles, carrot, cucumber and mint leaves on serving plates. Drizzle with dressing and serve sprinkled with remaining chilli and shallots on the side.
