THAI BEEF SALAD

SERVES 4 PREP 10 MINS PER SERVE 3158kj

2 reserved steaks, sliced 250g punnet heirloom cherry tomatoes, halved 1 Lebanese cucumber, chopped 1/ cup coriander leaves

2 1/ cup mint leaves

2 4 green onions, thinly sliced 2 tbsp each fish sauce, lime juice 2 tsp brown sugar 1 garlic clove, crushed 1 stalk lemongrass, finely chopped 100g Chang’s Original Fried Noodles

1 In a bowl, combine steaks, tomatoes, cucumber and herbs. Toss with combined remaining ingredients. Sprinkle with noodles.