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

Method

1. 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. 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. 3

   Soak glass noodles in boiling water for 5 minutes, then drain and snip into shorter lengths with scissors.

4. 4

   Blanch long-stem broccoli in boiling water for 2 minutes, drain and halve lengthways.

5. 5

   Whisk fish sauce, lime juice and finely sliced chilli together for the dressing.

6. 6

   Combine noodles, broccoli and beef in a bowl. Pour dressing over, toss well, then scatter with mint leaves and toasted rice powder.