Tomato, lime & beef salad with cellophane noodles

Intensely flavoured vine-ripened tomatoes come into their own in this summer salad.

Recipe «Tomato, lime & beef salad with cellophane noodles» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 beef scotch fillet steaks, Olive oil spray, 1 x 250g pkt cellophane noodles, 1 long fresh red chilli, deseeded, finely chopped, 55g brown sugar , 2 tbsp fresh lime juice, 2 tbsp fish sauce, 3 ripe vine-ripened tomatoes, cut into thin wedges , 1 bunch fresh Thai basil, leaves picked, 1 bunch fresh coriander, leaves picked, Lime wedges, to serve.

Ingredients:

• 3 beef scotch fillet steaks 
• Olive oil spray 
• 1 x 250g pkt cellophane noodles 
• 1 long fresh red chilli, deseeded, finely chopped 
• 55g brown sugar 
• 2 tbsp fresh lime juice 
• 2 tbsp fish sauce 
• 3 ripe vine-ripened tomatoes, cut into thin wedges 
• 1 bunch fresh Thai basil, leaves picked 
• 1 bunch fresh coriander, leaves picked 
• Lime wedges, to serve 

Instructions

1. Preheat a barbecue grill or chargrill on medium-high. Spray the beef with olive oil spray. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Whisk together the chilli, brown sugar, lime juice and fish sauce in a jug.
3. Combine the beef, tomato, basil and coriander in a bowl and toss to combine.
4. Pour over the dressing and toss to combine. Divide the noodles among serving plates and top with the beef mixture. Serve with lime wedges.