Eye Fillet Thai Style Beef Noodle Salad

Thai-style beef and noodle salad

Serves 4

Prep time 25 mins (plus resting)

Cook time 6 mins

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

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

2 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.

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

4 DRESSING Whisk all ingredients together in a jug.

5 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.