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How to make Zingy beef salad tossed with bean sprouts

Yield = 4
Prep time: 1:20
Cook time: 0:05
Total time: 1:25

Ingredients

  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon sesame oil
  • 2 1/2 tablespoons salt-reduced tamari
  • 500g piece beef fillet, thinly sliced
  • 200g rice vermicelli noodles
  • 250g green beans, halved
  • 175g (2 1/2 cups) bean sprouts
  • 4 green shallots, thinly sliced diagonally, plus extra to serve
  • 2 teaspoons sesame seeds, toasted
  • 1 tablespoon rice wine vinegar
  • 1 garlic clove, crushed
  • 1/2 teaspoon caster sugar
  • Long fresh red chilli, sliced, to serve
  • Fresh coriander leaves, to serve

Method

  • Step 1 Combine the chilli flakes, half the sesame oil and 1 tablespoon of the tamari in a glass or ceramic dish. Add the beef and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
  • Step 2 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain.
  • Step 3 Cook beans in a saucepan of boiling water. Add sprouts in the last 30 seconds of cooking. Drain. Refresh under cold running water. Drain.
  • Step 4 Preheat a chargrill over high heat. Cook beef for 30 seconds each side, or until just cooked through. Combine beef, noodles, beans, sprouts, shallot and sesame seeds. Combine vinegar, garlic, sugar and remaining oil and tamari in a bowl. Stir to dissolve sugar. Add to beef mixture. Toss to combine. Sprinkle with chilli, coriander and extra shallot.