LITTLE THAI BEEF AND NOODLE SALADS

30 MINS, PLUS 1 HR MARINATING

This salad looks great served in takeaway noodle boxes, for a bit of fun.

SERVES 6

— 3 lime leaves

— 5cm piece of lemongrass — 1 garlic clove

— 5cm piece of ginger

— 2 tsp vegetable oil

— 1 tsp fish sauce — 700-800g rib-eye steak — 1 tbsp olive oil

— 375g rice stick noodles — 250g cherry tomatoes, quartered

— 1 small red onion, cut in half and thinly sliced

— large handful of coriander, leaves picked — large handful of Thai basil or mint, leaves picked

For the chilli-lime dressing

— 3 lime leaves, thinly shredded

— 80ml lime juice

— 2½ tbsp fish sauce

— 3 tsp vegetable oil

— 1½ tsp sugar

— 1 small red chilli, deseeded and finely chopped

Roughly chop the lime leaves, lemongrass, garlic and ginger, and place in a spice grinder or small food processor with the oil and fish sauce. Grind to a paste. Rub the paste all over the beef and put in the fridge for at least an hour, or up to four.

Heat a chargrill pan over medium-high heat. Brush the beef with the olive oil and cook for 3-4 minutes on each side for medium-rare, or to your liking, bearing in mind that it will continue to cook while it rests. Cover with foil and set aside to rest for 10 minutes, then slice very thinly against the grain.

Meanwhile, cook the noodles according to the packet instructions. Rinse under cold water, drain well and set aside.

Combine all the dressing ingredients in a small bowl. Pour three quarters over the noodles and toss well, then leave to cool completely.

Divide the noodles among six bowls or boxes, or place on a serving platter (you may need to loosen them a little using a couple of forks or tongs). Top with the cherry tomatoes, onion, herbs and beef. Serve the salad with a little extra dressing spooned over the top.