Beef salad with cellophane noodles

Beef salad with cellophane noodles

Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
* 1 tsp light olive oil
* 3 (120g each) beef sirloin steaks
* 140g cellophane (mung bean) noodles
* 500mls (2 cups) vegetable oil, for deep-frying
* 150g snow peas, topped
* 250g (1 punnet) cherry tomatoes, halved
* 150g bean sprouts, ends trimmed
* 1/2 cup small fresh mint leaves
* 1 fresh red birdseye chilli, thinly sliced
* 2 tbs dark brown sugar
* 1 1/2 tbs fresh lemon juice
* 1 tsp fish sauce
* 1 tsp soy sauce
* 2 tbs light olive oil, extra
* Salt & ground black pepper, to taste

Method
1. Heat olive oil in a frying pan over medium-high heat. Add steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.
2. Meanwhile, line a baking tray with paper towel. Use scissors to cut the noodles into small bundles. Heat the vegetable oil in a wok over high heat until a noodle puffs immediately when added. Carefully add 1 bundle of noodles and cook for 2-3 seconds or until noodles puff. Use a slotted spoon to transfer noodles to the lined tray. Repeat with remaining noodles.
3. Bring a small saucepan of salted water to the boil over high heat. Add the snow peas and cook for 1 minute or until tender crisp. Drain and refresh in iced water. Drain well.
4. Cut the steaks across the grain into 1cm-thick slices and place in a large bowl. Add the snow peas, tomatoes, sprouts, mint and chilli. Toss gently.
5. Combine the sugar, lemon juice, fish sauce and soy sauce in a small bowl. Gradually whisk in the extra oil until the dressing thickens slightly. Taste and season with salt and pepper.
6. Add the dressing to the salad and toss gently. Divide the noodles among serving plates and top with the salad.

Source
Recipe by Amber Keller