THAI BEEF SALAD WITH NOODLES
SERVES 4 PREP 15 MINS COOK 5 MINS $3.20 A SERVE
150g rice stick noodles
400g budget beef rump steaks
1 tsp sesame oil
2 roma tomatoes, chopped
2 Lebanese cucumbers, cut into ribbons 1 fresh long red chilli, thinly sliced diagonally
2 eshallots, cut into thin wedges 11/2 cups basil leaves
11/2 cups coriander leaves
1/4 cup lime juice
1 tbsp fish sauce
11/2 tbsp brown sugar
ONE Soak noodles in boiling water in a large heatproof bowl for 5 mins; stir to separate strands. Drain. Refresh noodles under cold water. Drain and place in a large bowl.
TWO Preheat a barbecue grill plate over high heat. Brush beef with oil. Cook beef for 2 mins each side for medium or until cooked to your liking. Transfer to a plate; cover with foil and rest for 5 mins.
Thinly slice beef.
THREE Add beef, tomato, cucumber, chilli, shallot and herbs to noodles. Place juice, sauce and sugar in a bowl; stir until sugar dissolves. Add to beef salad; toss to combine. Serve.
Budget beef rump, or smart buy rump, is a cheaper alternative to rump steak.