Vietnamese beef noodles with tangy lime dressing
SERVES 4 GET IT TOGETHER Cut 300g lean rump or sirloin steak across the grain into strips 1cm thick, halve these lengthways and toss with 1 tbsp groundnut oil and some salt and pepper to coat. Heat a large frying pan over a high heat, spread half the steak strips in the pan and sear for 45-60 seconds, then turn and cook for another 30 seconds or until coloured and done to your liking. Spread the steak on a plate, cook the remainder in the same way and leave to cool. Have ready 175g cooked halved fine green beans and 125g beansprouts. Prepare 70g vermicelli rice noodles according to packet instructions, drain, toss with 2 tsp oil and leave to cool. Divide all the above ingredients attractively among four suitable bowls or soup plates, or arrange on one large platter for sharing. DRESS & SERVE For the dressing, peel 1 garlic clove and crush to a paste. Whiz the garlic with 3 tbsp lime juice, 2 tbsp light soy sauce, 2 tbsp groundnut oil and 1 level tsp caster sugar. Drizzle some dressing over each bowl or serve on the side. Finish with a scattering of chopped fresh coriander, finely sliced medium-hot red chilli and crushed roasted cashews to taste.