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How to make Tomato, lime & beef salad with cellophane noodles

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

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
  • 2 tablespoons fresh lime juice
  • 2 tablespoons 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

Method

  • Step 1 Preheat a barbecue grill or chargrill on medium-high. Spray the beef with olive oil spray. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
  • Step 2 Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Whisk together the chilli, brown sugar, lime juice and fish sauce in a jug.
  • Step 3 Combine the beef, tomato, basil and coriander in a bowl and toss to combine.
  • Step 4 Pour over the dressing and toss to combine. Divide the noodles among serving plates and top with the beef mixture. Serve with lime wedges.