250gegg noodlesOptional. I do this as a side for hungry growing teenagers
4minute steaks, sliced thinly(locally sourced where possible)
2tbsplight soy sauce
1juice of lime
1clove of garlic, crushed or grated
handful of mint, chopped
handful of peanuts, crushed
1red chilli chopped
half a handful of coriander, chopped
Steak marinade: In a wide bowl, mix the fish sauce, ginger, garlic, soy and rice vinegar with the 2 tsp of brown sugar.Place the steaks in and leave to marinade for approx 20 minutes or while you are doing the other prep.
Optional noodles: Cook noodles as per packet instructions. Then set aside.
Salad prep: Into a bowl, grate your cucumber and carrot and add the mint and bean sprouts.Dressing prep: In a cup or small jug, add the lime juice, garlic, fish sauce and brown sugar and mix well. Taste and make any adjustments if needed.
Now, in a frying pan, on a high heat, add some oil and cook the steaks for a couple of minutes on each side (depending on how thick your steaks are). Sprinkle a little sea salt over them and leave to rest.After 10 minutes, slice the beef into thin slices and add to the salad bowl. Mix all the salad ingredients and beef with the dressing.
Serve in individual bowls or on a large platter. Sprinkle some coriander over and some sliced red chilliOptional noodles: if serving these as well, cut the noodles so they are shorter and then lightly fry in the pan and serve in a bowl for everyone to help themselves to.