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Balsamic beef and glass noodle salad with rocket and parmesan
Balsamic beef and glass noodle salad with rocket and parmesan
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Versatile and satisfying dish that's great for any mealtime.
Ingredients:
  • 400g piece lean beef rump steak
  • 60ml balsamic vinegar
  • 200g glass noodles (bean thread vermicelli)*
  • 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal
  • 3 firmly packed cups rocket leaves
  • 1 loosely packed cup basil leaves
  • 40g parmesan, shaved
Instructions:
  • Marinate steak in a shallow bowl with garlic and 2 tablespoons of vinegar. Ensure the beef is evenly coated. Refrigerate covered for 15-20 minutes.
  • Place the noodles in a bowl and pour over with boiling water. Allow to stand for 5 minutes or until soft. Drain well.
  • Preheat a lightly oiled chargrill or barbecue on high heat. Grill beef for 3-4 minutes per side until nicely browned and cooked to medium rare. Let it rest for 3-4 minutes, then thinly slice and mix with noodles, reserved balsamic, and other ingredients. Enjoy warm or at room temperature.

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