RARE BEEF CHILLI NOODLE SALAD

INGREDIENTS

For the dressing: 5 tbsp soy sauce 6 generous glugs of sesame oil 3 tbsp fish sauce Juice of 2 limes 5cm piece of fresh ginger, peeled and grated 1 tbsp sugar 450g egg or rice noodles Glug of sesame oil 2 fillets of beef/sirloin steak (about 500g, just over 2.5cm thick) Several turns of freshly ground black pepper 1 red onion, halved and finely sliced ½ bunch of Thai basil, leaves picked from stalk ½ bunch of mint, leaves picked from stalk Seeds from 1 pomegranate 1 red chilli, finely sliced (seeds removed for less heat)

INSTRUC T I ONS

1 Begin by combining all your dressing ingredients.

2 Cook the noodles as per the packet instructions, rinse with cold water and drain. Place them on your sharing platter and drizzle with a little sesame oil to prevent them sticking together.

3 Coat your steak with a little sesame oil and pepper. Heat your frying pan or griddle until almost smoking hot, then place your steaks in the pan with tongs. Sear for around 40 seconds, then flip over and do the same on the reverse. Repeat this three or four times, depending on the thickness of the meat. Remove the steaks from the pan and allow to rest for 10 minutes before finely slicing into strips.

4 Combine the remaining ingredients, drizzle over the dressing and serve.

Feeds: 4-6 Preparation: 10-15 minutes Cooking: 5 minutes