Tasty beef and noo­dle salad

Pilbara News - - Recipes -

Prepa­ra­tion: 20 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents

400g beef rump steak 8 large flat mush­rooms, sliced olive oil cook­ing spray salt and pep­per to taste 350g packet fresh Sin­ga­pore noo­dles 2 tbsp ke­cap ma­nis 1⁄ cup sweet chilli sauce 4 2 tbsp peanut sauce 6 green onions, sliced 1⁄ cup un­salted roasted peanuts, 2 roughly chopped

Method

Pre­heat a bar­be­cue or char-grill on medium-high heat. Spray steak and mush­rooms with oil and sea­son with salt and pep­per. Bar­be­cue or char-grill steak for 4 min­utes on each side (for medium) or un­til cooked to your lik­ing. Re­move to a plate, cover with foil. Set aside to rest. Bar­be­cue or char-grill mush­rooms for 5 min­utes, toss­ing of­ten un­til ten­der. Trans­fer to a plate. Mean­while, place noo­dles in a heat-proof bowl. Cover with boil­ing wa­ter. Set aside for 5 min­utes. Drain, re­fresh in cold wa­ter. Sep­a­rate noo­dles. Place noo­dles in a large bowl. Com­bine ke­cap ma­nis, sweet chilli sauce and oil in screw-top jar. Shake well. Slice steak into 1 cm-thick slices. Add to the noo­dles with mush­rooms, green onions, peanuts and dress­ing. Gen­tly toss to com­bine. Serve. Note: Sin­ga­pore noo­dles are lo­cated in the fridge sec­tion of the su­per­mar­ket.

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