Steak & Vietnamese noodle salad

Ingredients

• 85 gRice noodle
• 1 tspRapeseed oil
• 250 gBeef tenderloin
• 2 pcsCarrot
• 300 gNapa cabbage
• 4 pcsGreen onion
• 15 gCoriander
• 1 pcsChili
• 30 mlLime juice
• 2 tspSugar
• 1 tspRice vinegar
• 1 pcsGarlic
• 0.5 tbspFish sauce
• 1 tbspWater

Instructions

1. 1

   Make the dressing

   • Mix the brown sugar, rice vinegar, chopped garlic, fish sauce, lime juice and 1 tbsp water in a bowl.
   • Stir until the sugar has dissolved. Set aside.
2. 2

   Prepare noodles and salad

   • Cook the rice noodles according to the packet instructions, then plunge into a bowl of cold water to cool completely.
   • Drain the noodles. Add carrot, Chinese cabbage and spring onions to the noodles.
   • Pour the dressing over the cooled noodles and vegetables and toss to combine.
3. 3

   Cook steak & serve

   • Heat the oil in a frying pan over high heat. Season the steak with salt and pepper.
   • Cook the steak to your liking (about 2–3 minutes per side for medium-rare).
   • Leave to rest for 5 minutes, then slice thinly.
   • Divide the salad between bowls, top with steak slices and scatter over coriander. Serve immediately.