Ingredients
ScaleNo serving count in the source — scale by factor
- Brown Rice Noodle85g
- Rapeseed Oil1 tsp
- Fillet Of Steak250g
- Carrots2
- Chinese Cabbage1/2
- Spring Onions4 finely sliced
- CorianderHandful
- Red Chilli1 sliced
- LimeJuice of 1
- Brown Sugar2 tsp
- Rice Vinegar1 tsp
- Garlic Clove1 chopped
- Fish Sauce1/2 tbs
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.
