Asian Beef And Noodle Salad - cooking recipe

Ingredients

4 oz vermicelli noodles
5 cups broccoli, cut into small florets
2 tbsp vegetable or olive oil
1 lb beef round steaks, thinly sliced
4 oz snow peas, sliced into thin strips
2 None green onions, thinly sliced diagonally, plus 1 extra
1 None English cucumber, cut into matchsticks
1 None fresh long red chili, seeded, thinly sliced
1/4 cup storebought Vietnamese dressing, such as Nuoc Mam
2 tsp soy sauce, plus 2 tablespoons extra

Preparation

Place noodles and broccoli in a large heatproof bowl. Cover with boiling water, and let stand for 5 minutes. Stir to separate noodle strands. Drain. Refresh under cold running water. Return to bowl.
Meanwhile, heat oil in a large pan over high heat. Add beef in 2 batches and cook for 2-3 minutes or until browned and cooked through.
Add warm beef, snap peas, green onion, cucumber, chili, dressing and soy sauce to noodle mixture and toss to combine. Serve warm salad topped with extra green onions and soy sauce.