Prep time: 30 minutes
Cooking time: about
5 minutes
Serves: 4
•vegetable oil
•400g rump steak
•200g rice vermicelli noodles
•3 sticks celery, cut into thin matchsticks
•2 small carrots, cut into thin matchsticks
•2 cups finely shredded cabbage
•1 cup bean sprouts
•1 small bunch mint leaves, roughly chopped
•1 small bunch coriander, leaves picked
1/4 cup unsalted roasted peanuts, roughly chopped
•2 tablespoons fried shallots (see note)
Dressing
•1/4 cup (60mL) lime juice
•11/2 tablespoons fish sauce
•11/2 tablespoons caster sugar
•1 small red chilli, seeded and finely chopped
•1 small garlic clove, crushed
1. Place the dressing ingredients in a small screw-top jar, seal tightly and shake to combine. Set aside (but shake again before using it in step 4, below).
2. Preheat a barbecue
grill plate or char-grill to medium-high. Lightly oil
the steak, and cook for
2 minutes each side, or until medium-rare. Transfer to
a plate to rest and cool slightly. Finely slice steaks crosswise, into thin strips.
3. Place the noodles into a large, heat-proof bowl, and cover with boiling water. Stand for 5 minutes, then drain into a colander. Cool, then squeeze out excess water. Use kitchen scissors to cut the noodles into shorter lengths.
4. Combine the noodles, celery, carrot, cabbage, bean sprouts and herbs in
a large bowl. Drizzle with the dressing, and toss to combine. Gently mix the meat through.
5. Divide between serving bowls. Serve sprinkled with peanuts and fried shallots.
note: fried shallots are available in the Asian food section at the supermarket.
Copyright CTC Productions 2012
