Quick and Delicious Beef Noodle Salad

Preparation lime: 15 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for beef, noodle salad:

500 g (1lb) rump steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon soft brown sugar
1 small Lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, cut into thin strips
1 small red chilli, seeded and chopped
1/4 cup (15 g/1/2 oz) chopped mint
1/3 cup (60 g/2 oz) chopped unsalted peanuts or cashews
500 g (1lb) Hokkien noodles


Dressing for beef, noodle salad:

1/2 cup (125ml/4 fl oz.) rice vinegar (see Note)
2 tablespoons fish sauce
1/4 cup (60 g/2 oz.) caster sugar
2 teaspoons finely chopped fresh ginger
1 small red chilli, seeded and chopped
1 tablespoon chopped coriander leaves

Directions for beef, noodle salad:

1. Remove all visible fat from the meat. Combine the peanut oil, oyster sauce, curry powder and brown sugar in a small bowl.

2. Heat a wok over medium heat. Add the steak and cook for 6-8 minutes, turning and basting with half the sauce during cooking. Remove the steak from the wok.

3. To make the dressing, whisk together all the ingredients.

4. Place the cucumber, onion, capsicum and chilli in a large bowl. Add the mint and nuts. Thinly slice the meat, add to the bowl with the dressing and lightly toss to combine. If you have time, leave for a few minutes to marinate.

5. Place the noodles in the same wok and stir-fry over medium heat for 1-2 minutes. Stir in the remaining basting sauce and toss until heated through. Divide the noodles among serving bowls and top with the salad. Serve immediately.

Nutritional Value for beef, noodle salad:

Protein 50 g;
Fat 17 g;
Carbohydrate 115 g;
Dietary Fibre 5.5 g;
Cholesterol 105mg;
Energy 3405kJ (815cal)

Note for beef, noodle salad:
Rice vinegar is available in Asian grocery stores.