Thai Crispy Noodle & Beef Salad

Prep Time: 45 mins Cook Time: 20 mins

INGREDIENTS

2 porterhouse steaks

Marinade

1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp fresh lime juice
1 clove garlic, minced
1cm cube ginger, grated finely
1 tbsp chilli paste
1 tbsp palm sugar, shaved
1 tsp sesame oil

Salad

1/2 punnet cherry tomatoes, cut in half
1 Lebanese cucumber, sliced
1/2 red capsicum, sliced
3 handfuls mixed lettuce leaves, washed and dried
50g Crispy Noodles

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DIRECTIONS

STEP 1: Prepare marinade - Place soy and fish sauces, lime juice, garlic, ginger, palm sugar, chilli paste and sesame oil into a bowl and whisk until well combined.

STEP 2: Place steak into marinade mix, coating steak well and cover with cling wrap. Refrigerate for 30 mins.

STEP 3: Add all salad ingredients and noodles together in a large bowl. Toss well.

STEP 4: Heat frying pan until hot. Remove steak from marinade, reserving the marinade, and place into hot frying pan. Steak should be cooked 4 minutes on each side for steak to remain medium rare. Once cooked, remove steak from pan and place onto a plate and cover with foil. Rest steak for 5 minutes.

STEP 5: Place reserve marinade in a medium heat frypan and reduce by a 1/4. The marinade will cook and become thicker but should still be runny. When marinade is cooked, cut steak into fine slices.

STEP 6: Top salad with steak and drizzle over the reserved marinade. Serve.