NOODLE SALAD WITH GINGER RUBBED BEEF

SERVES 2 PREP 15 MINS COOK 10 MINS COST $$$$$

F 100g soba noodles F 200g beef rump steak, trimmed F 2 tsp peanut oil F 1 tbsp finely grated ginger F 1 small zucchini, cut into ribbons F 1 small carrot, cut into ribbons F 60g drained can water chestnuts, thinly sliced F 1 cup bean sprouts F ½ cup Thai basil leaves F ½ cup coriander leaves F 2 tbsp lime juice F ½ tsp sesame oil F 1 garlic clove, crushed F 3 tsp honey F 1 tsp sodium-reduced soy sauce F 2 tbsp unsalted roasted peanuts, coarsely chopped

1 Cook noodles in a medium saucepan of boiling water 4 mins. Drain, rinse under cold water. Drain well.

2 Rub steak with combined peanut oil and half the ginger. Season with pepper. Cook steak in a small non-stick frying pan over high heat 2 mins each side medium or until cooked as desired. Set aside, covered, 5 mins. Thinly slice.

3 Combine noodles, zucchini, carrot, chestnuts, sprouts, basil and coriander in a large bowl.

4 Combine remaining ginger, lime juice, sesame oil, garlic, honey and soy sauce in a screw-top jar. Shake well. Pour over salad. Toss gently to combine. Divide salad into serving bowls. Top with steak and sprinkle with peanuts.