Thai Beef Noodle Salad - cooking recipe

Ingredients

1 None lime, zested and juiced
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1/2 None bird's eye chili, finely chopped
1 clove garlic, minced
None None Thai Beef Noodle Salad
1 lb beef rump steak
1 None lime, juiced
1 tbsp fish sauce
1 tbsp brown sugar
3.5 oz vermicelli rice noodles
9 oz cherry tomatoes, quartered
1 None cucumber, halved, seeded, sliced
1/3 cup fresh mint leaves
1 cup fresh cilantro leaves
None None lime wedges, to serve

Preparation

To make the dressing, whisk together lime zest, lime juice, brown sugar, fish sauce, soy sauce, chili and garlic. Set aside.
Marinate steak in lime juice, fish sauce and sugar for 2 hours.
Heat an oiled grill pan over high heat. Remove steak from marinade and cook for 2-3 mins per side. Let rest, covered with foil, for 5 mins. Slice thinly.
Meanwhile, soak noodles in boiling water for 5 mins, until tender. Rinse and drain well. Combine with beef, tomatoes, cucumber and herbs. Add 1/2 the dressing and toss to combine. Serve with remaining dressing and lime wedges.