Thai-Style Beef and Glass Noodle Salad with Lime and Toasted Rice
Ingredients
- 500 g beef rump steak
- 200 g glass noodles
- 200 g long-stem broccoli
- 3 tbsp fish sauce
- 4 tbsp lime juice
- 2 fresh red chilli
- 20 g fresh mint
- 2 tbsp jasmine rice
Nutrition (per serving)
- Calories
- 435 kcal
- Protein
- 29.3 g
- Carbohydrate
- 51.6 g
- of which sugars
- 1.9 g
- Fat
- 11.6 g
- of which saturates
- 4.7 g
- Fibre
- 2.1 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast dry jasmine rice in a dry frying pan over a medium heat for 5 minutes until golden and nutty. Grind roughly in a pestle and mortar. Set aside.
- 2
Season beef and sear in a hot pan for 3 minutes each side for medium-rare. Rest for 5 minutes, then slice thinly against the grain.
- 3
Soak glass noodles in boiling water for 5 minutes, then drain and snip into shorter lengths with scissors.
- 4
Blanch long-stem broccoli in boiling water for 2 minutes, drain and halve lengthways.
- 5
Whisk fish sauce, lime juice and finely sliced chilli together for the dressing.
- 6
Combine noodles, broccoli and beef in a bowl. Pour dressing over, toss well, then scatter with mint leaves and toasted rice powder.
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