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Sichuan beef noodle salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your week with a zesty beef noodle salad.
Ingredients:
  • 3/4 tsp Sichuan peppercorns (see Notes)
  • 2 garlic cloves, chopped
  • Zest and juice of 1 lime
  • 60ml soy sauce
  • 600g beef rump steak, cut into thin strips
  • 200g dried vermicelli rice noodles
  • 60ml peanut oil
  • 20.00 ml rice wine vinegar
  • 75g peanuts
  • 1 small red onion, thinly sliced
  • 1 bunch fresh mint
  • 1 bunch fresh Thai basil, leaves picked (see Notes)
  • 1/2 bunch spring onions, sliced on an angle
  • 100g sugar snap peas, sliced
  • 1 long red chilli, sliced
  • Extra lime wedges, to serve
Instructions:
  • In a mortar and pestle, crush Sichuan pepper, garlic, and lime zest into a flavorful paste. Mix in 2 tablespoons of soy sauce, then massage the mixture onto the beef. Allow the meat to marinate for 10 minutes.
  • Cook the noodles as directed on the package, then drain and let them cool.
  • In a large frypan over medium-high heat, heat 1 tablespoon of oil. Cook half of the beef for 3-4 minutes until browned. Transfer to a plate. Repeat with the remaining beef using another tablespoon of oil. Let it rest, covered loosely with foil, for 5 minutes.
  • Combine rice wine vinegar, lime juice, beef resting juices, 1 tablespoon of soy sauce, and oil for the dressing.
  • Combine noodles, beef, dressing, and remaining ingredients in a large bowl. Portion into serving bowls.

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