Mushroom, beef and noodle salad
Preparation 20 minutes Cooking 15 minutes Serves 4
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
1⁄4 cup sweet chilli sauce 2 tbsp peanut sauce 6 green onions, sliced
1⁄2 cup unsalted roasted peanuts, roughly chopped
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 1cm-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.