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Tomato, lime & beef salad with cellophane noodles
Tomato, lime & beef salad with cellophane noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Summer salad featuring ripe vine tomatoes bursting with rich flavors.
Ingredients:
  • 3 (about 450g) beef scotch fillet steaks
  • Olive oil spray
  • 1 x 250g pkt cellophane (mung bean) noodles
  • 1 long fresh red chilli, deseeded, finely chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 42.00 gm fresh lime juice
  • 48.80 gm fish sauce
  • 3 ripe vine-ripened tomatoes, cut into thin wedges
  • 1 bunch fresh Thai basil, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • Lime wedges, to serve
Instructions:
  • Preheat your barbecue grill or chargrill to medium-high heat. Give the beef a light coating of olive oil spray. Grill for 3-4 minutes per side for a medium doneness, or until cooked to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes. Slice thinly against the grain.
  • Place noodles in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes to soften, then drain. In a jug, whisk together chili, brown sugar, lime juice, and fish sauce.
  • Mix together the beef, tomato, basil, and coriander in a bowl until well combined.
  • Drizzle the dressing over and mix well. Portion noodles onto plates, then layer with the beef. Accompany with lime wedges.

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