THAI BEEF AND MELON SALAD
Prep time 25 mins Cooking time 2 mins Serves 4 100ml rice vinegar 2 tsp fish sauce 1 large garlic clove, finely chopped 1 tsp fresh ginger, peeled and finely chopped 1 tsp caster sugar 2 tbsp sesame oil 300g thin rice noodles 450g sirloin steak, trimmed and cut into slices 2 tbsp sunflower oil 2 large vine tomatoes, cored and roughly sliced 1 small Cantaloupe melon, peeled, de-seeded and roughly sliced 1 cucumber, halved, de-seeded, and sliced 2 spring onions, thinly sliced 1 small bunch coriander, roughly torn Whisk together the vinegar, fish sauce, garlic, ginger, sugar, 1 tbsp sesame oil, and 1/2 tsp salt in a small saucepan. Warm over a low heat, stirring, until the sugar and salt have dissolved. Remove from the heat and set aside to cool. Soak the noodles in a large bowl of hot water until tender, about 10 minutes. In the meantime, heat a wok or large sauté pan over a high heat until hot. Toss the steak slices with the sunflower oil and some salt and pepper to taste. Add the steak to the wok or pan and stir-fry until golden at the edges but pink in the middle, about 2 minutes. Remove from the pan to a mixing bowl. Drain the noodles when ready and refresh in a bowl of cold water. Drain again and toss with the remaining sesame oil. Add to the steak along with the tomatoes, melon, cucumber, spring onions, and coriander. Add the prepared dressing and toss well to coat. Divide between plates before serving.