Thai Beef salad

This is a great way to make one steak go further and really stretches it into a healthier meal for one, particularly in Summer when you fancy something a little more fragrant and lighter! Cook the steak rare, so sear on a hot pan for about 2-3 mins each side depending on the thickness. Then you must rest the meat for at least 10 minutes covered with foil before you slice. This allows the muscles in the meat to relax and results in a much more tender meat.

Ingredients

1 Steak

1 small red onion, thinly sliced

½ red pepper cut into strips

¼ cucumber, cut into strips

Some chopped salad leaves

125g fine egg noodles

Dressing

4 tbsp. soy sauce

1 tbsp. honey

2 tsp peanut butter

2 tbsp Fish Sauce

½ red chili deseeded and finely chopped

1 clove of garlic

Juice of a Lime

Handful of coriander with stalks

1 knob of fresh ginger

1tbsp of toasted sesame oil

Some coriander leaves to serve

Method

Cook the noodles according to instructions; once cooked, drain and refresh with cold water; set aside. To make the dressing, blitz all the ingredients together in a food processor until well combined; then taste and adjust the seasoning. Prepare all your raw vegetables and set aside. Get your frying pan hot with a tablespoon of oil in the pan and sear the steak for 2-3 mins and then cover with foil and rest for ten minutes. Once rested, slice the steak as thinly as you can with a sharp knife.

On a large plate, put the chopped salad leaves, and place a bundle of cooked egg noodles on top. Scatter the pepper, onion and cucumber on top of the noodles in a freestyle way.

Now do the same with the beef slices, finely pour over the dressing generously and serve immediately, sprinkled with some fresh coriander.