Eye Fillet Thai Style Beef Noodle Salad

Serves 4

Prep time 25 mins (plus resting)

Cook time 6 mins

Ingredients

• 500g OUR FARM eye fillet steak, thickly sliced
• 1 tablespoon olive oil
• 125g dried rice vermicelli noodles, soaked
• 250g tub cherry tomatoes, halves
• 1 telegraph cucumber, halved, seeded, sliced
• 1 cup mixed salad leaves
• 1 small red onion, thinly sliced
• ½ cup each mint, coriander and Thai basil leaves
• 1-2 small red chillies, sliced
• chopped peanuts to serve

Dressing

• ¼ cup sweet chilli sauce
• 1 tablespoon fish sauce
• finely grated zest and juice 1 lime
• 2 teaspoons soy sauce
• 1 garlic clove, crushed
• 1 teaspoon brown sugar (or palm sugar) or to taste

Method

Step 1

Preheat a chargrill pan or barbecue grill on high. Brush both sides of steak with oil. Season with salt and pepper.

Step 3

Cook beef for 2-3 minutes each side, until cooked to taste. Transfer to a plate and tent loosely with foil. Set aside for 5 minutes.

Step 4

Meanwhile, combine noodles, tomatoes, cucumber, salad leaves, onion, herbs and chilli, in a large bowl.

Step 5

To make the dressing, whisk all ingredients together in a jug.

Step 6

Slice steak thinly. Toss through salad with dressing. Sprinkle with peanuts to serve.

TIP only add steak and dressing to salad when ready to serve to prevent sogginess.