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Beef salad with cellophane noodles
Beef salad with cellophane noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spice up your quick steak salad with a touch of chili for extra flavor.
Ingredients:
  • 4.60 gm light olive oil
  • 3 (120g each) beef sirloin steaks
  • 140g cellophane (mung bean) noodles
  • 500mls (2 cups) vegetable oil, for deep-frying
  • 150g snow peas, topped
  • 250g (1 punnet) cherry tomatoes, halved
  • 150g bean sprouts, ends trimmed
  • 125.00 ml small fresh mint leaves
  • 1 fresh red birdseye chilli, thinly sliced
  • 32.00 gm dark brown sugar
  • 31.50 gm fresh lemon juice
  • 6.10 gm fish sauce
  • 5.30 gm soy sauce
  • 36.40 gm light olive oil, extra
  • Salt & ground black pepper, to taste
Instructions:
  • In a heated frying pan with olive oil, sear steaks for 3 minutes on each side for a perfect medium cook or to your preferred level of doneness. Let the steaks rest on a plate, lightly covered with foil, for 10 minutes before serving.
  • Line a baking tray with paper towel. Cut the noodles into small bundles with scissors. Heat vegetable oil in a wok over high heat until a noodle puffs immediately when added. Add 1 bundle of noodles and cook for 2-3 seconds until puffing. Transfer noodles to the lined tray using a slotted spoon. Repeat with remaining noodles.
  • Bring a small saucepan of salted water to a boil and blanch the snow peas for 1 minute until tender crisp. Quickly refresh in ice water and drain well.
  • Slice the steaks into 1cm-thick slices against the grain and place in a large bowl along with the snow peas, tomatoes, sprouts, mint, and chili. Gently toss to combine.
  • In a small bowl, mix the sugar, lemon juice, fish sauce, and soy sauce. Slowly whisk in the extra oil until the dressing slightly thickens. Season with salt and pepper to taste.
  • Toss the salad with the dressing gently. Serve by placing the noodles on plates and topping them with the dressed salad.

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