Seared Beef and Rice Noodle Salad
Craving something fresh but filling tonight? Quick-marinate your steak in Massel Beef Stock with lime, soy and fish sauce before searing quickly in a hot pan. Add vermicelli noodles, crunchy veggies and herbs to a bowl, then top with the beef, peanuts and that amazing dressing.
Ingredients
- For the Dressing
- 1/2 cup Massel Liquid Stock Beef Style
- Juice of 2 limes (4 tbsp)
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 clove garlic, minced
- For the Salad
- 500g rump steak
- 200g packet vermicelli rice noodles
- 2 carrots, julienned
- 1 cucumber, finely sliced
- 1/2 cup fresh mint, leaves picked
- 1/2 cup fresh cilantro, leaves picked
- 1/4 cup roasted peanuts, chopped
Method
Whisk together all the dressing ingredients.
Place steak in a plate with a lip or bowl and pour over half the dressing to marinate for 10 minutes.
Place a pot of water on the stove to boil, then cook rice noodles according to packet instructions, rinse with cold water.
To a serving bowl add cold noodles, vegetables and herbs.
Heat a large frying pan or skillet over high heat. Sear the steak and cook for 1-2 minutes each side, depending how thick your steak is.
Rest steak for 5 mins, then slice into thin strips.
Serve steak slices on top of the noodles and herbs, then dress with the remaining dressing and top with chopped peanuts. Serve immediately.
Check out the video of this amazing recipe here:
Massel products used in this recipe:
