Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2tablespoons gluten-free fish sauce
- 200grams rice noodles
- 2 cup bean sprouts
- 2 cup red cabbage
- 2teaspoons grated ginger
- 150grams snow peas (trimmed)
- 2 spring onions (finely sliced)
- 1-2teaspoons sambal oelek (or to taste)
- 2 limes
- 1 cup coriander leaves
- 1 cup mint leaves
- lime & ginger dressing
- 500grams beef rump steak (thinly sliced)
- 1tablespoons rice bran oil
- 2teaspoons caster sugar
to serve
- 1tablespoons fried shallots
- 1teaspoons roasted peanuts, coarsely chopped
- 1 red chilli
Method
Step 1 of 5
To make the dressing, halve limes and reserve one half. Juice remaining lime halves and place into a screw-top jar. Add remaining ingredients, seal and shake to combine well.
Step 2 of 5
Place beef into a bowl, add 2 tbs dressing, stir to coat and set aside to marinate for 10 minutes.
Step 3 of 5
Meanwhile, cook noodles as per packet instructions. Rinse in cold water and drain.
Step 4 of 5
Heat 2 tsp oil in a wok over very high heat. Cook half the steak, tossing for 1-2 minutes or until golden brown. Transfer to a plate and repeat with remaining oil and steak. Set aside to rest for 5 minutes.
Step 5 of 5
Place noodles in a serving bowl, top with onion, herbs, sprouts, cabbage, snow peas and steak. Spoon over dressing, scatter with shallots, peanuts and chilli, if using. Serve with reserved lime cut into wedges.
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