Five-spice beef noodle salad
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- Prep Time15 mins
- Total Time15 mins
- Makes2 to 3 Servings
Yvonne Duivenvoorden
This flavourful rice-noodle salad will perk you up with a tangy dressing that perfectly matches the juicy steak’s spice rub.
Ingredients
2 limes
1 tbsp hot chili-garlic sauce
4 tsp fish sauce
2 tsp granulated sugar
1/4 454-pkg medium rice vermicelli noodles
1 tbsp dark sesame oil
375 g top sirloin grilling steak, preferably 1 in. thick
2 tsp five-spice powder
Handful snow peas, trimmed
1 small carrot
1/4 cup chopped fresh cilantro
Instructions
Put a kettle on to boil. Meanwhile, finely grate 1 tbsp (15 mL) peel and squeeze 1 tbsp (15 mL) juice from limes into a small bowl. Stir in chili-garlic sauce, fish sauce and sugar. Place noodles in a large bowl. Cover with boiling water. Let stand, stirring occasionally until tender, 8 to 14 min. Drain, then return to bowl. Toss with sesame oil.
Brush steak with vegetable oil. Rub both sides with five-spice powder. Sprinkle with salt. Coat a frying pan with oil and set over medium-high. When hot, add steak. Reduce heat to medium. Cook, 3 to 4 min per side for medium-rare. Let stand 5 min.
Meanwhile, slice snow peas lengthwise if you like. Add to noodles in bowl along with carrot and cilantro. Drizzle with lime mixture. Toss to coat. Divide noodles among plates. Slice steak, then lay over noodles. Serve with lime wedges.
Nutrition (per serving)
Calories 366, Protein 25g, Carbohydrates 40g, Fat 11g, Fibre 3g, Sodium 732mg.