Steak & Vietnamese noodle salad

Method4 steps · about 25 min

1. 1

   Step 1: Wash and deseed the red chilli (1) and thinly slice it. Squeeze the lime and peel and finely chop the garlic clove (1). Mix all the prepared chilli, lime juice and garlic with all the soft brown sugar (2 tsp), rice wine vinegar (1 tsp), fish sauce (½ tbsp) and one tablespoon measured dressing water in a bowl until the sugar has dissolved.

   Uses 1 red chilli, deseeded and thinly sliced · Juice of 1 lime · 2 tsp soft brown sugar · 1 tsp rice wine vinegar · 1 garlic clove, finely chopped · ½ tbsp fish sauce · 1 tbsp water for dressing

2. 2

   Step 2: Cook all eighty-three grams dry brown rice noodles in fresh water according to their own package directions. Drain, then plunge the cooked noodles into separate fresh cold water to cool completely; drain again and discard both cooking and cooling water. Wash and peel both carrots (2) into ribbons. Wash and shred the half Chinese cabbage, removing the tough core; wash, trim and slice all four spring onions. Toss all the cooled drained noodles and prepared carrot, cabbage and spring onions with the entire dissolved dressing.

   Uses 83 g dry brown rice noodles · Fresh water for cooking noodles according to their own package, discarded after cooking · Fresh cold water to cool cooked noodles, discarded after draining · 2 carrots, peeled into ribbons · ½ Chinese cabbage, shredded · 4 spring onions, sliced · All prepared dressing

3. 3

   Step 3: Heat all the teaspoon rapeseed oil (1 tsp) in a frying pan over high heat. Season the raw fillet steak with the separate steak salt and black pepper. Pan-fry for about two to three minutes on each side as a starting guide, continuing until its centre reaches at least63 °C /145 °F. Use a clean board and utensils for the cooked steak; cooking time varies with thickness.

   Pan-fry both steak sides; check63C centre · 6 minUses 1 tsp rapeseed oil · 250 g raw beef fillet steak · Salt for steak seasoning, to taste · Black pepper for steak seasoning, to taste

4. 4

   Step 4: Rest the cooked steak for five minutes before slicing. Wash and roughly chop the small pack coriander (1 small pack). Slice the rested steak and divide all the dressed cold noodle salad and all the steak slices between two bowls. Scatter all the prepared coriander over them and serve.

   Rest cooked steak before slicing · 5 minUses All cooked steak · The entire dressed salad · 1 small pack fresh coriander, roughly chopped