Thai-style beef noodle salad

This beef salad is great for warm summer weather and a relaxed holiday mood. Even better, all you need is 15 minutes and its done.

Recipe «Thai-style beef noodle salad» 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: 400g-piece beef rump steak, excess fat trimmed, 1 tsp olive oil, 250g fresh thin egg noodles, 2 Lebanese cucumbers, 2 carrots, peeled , 1 small red onion, peeled, 130g bean sprouts, 1 bunch coriander, leaves picked, washed, dried , 1 x 110ml ctn Neil Perry Fresh soy & chilli dressing.

Ingredients:

• 400g-piece beef rump steak, excess fat trimmed 
• 1 tsp olive oil 
• 250g fresh thin egg noodles 
• 2 Lebanese cucumbers 
• 2 carrots, peeled 
• 1 small red onion, peeled 
• 130g bean sprouts 
• 1 bunch coriander, leaves picked, washed, dried 
• 1 x 110ml ctn Neil Perry Fresh soy & chilli dressing 

Instructions

1. Preheat a chargrill on medium-high. Brush both sides of the beef evenly with oil and season with salt and pepper. Cook on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer the beef to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the beef across the grain.
2. Meanwhile, cook the noodles in a large saucepan of boiling water for 3-4 minutes or until softened. Rinse the noodles under cold running water. Drain well.
3. Coarsely chop the cucumbers. Cut the carrots into 4cm-long matchsticks. Cut the onion into thin wedges.
4. Combine the beef, noodles, cucumber, carrot, onion, bean sprouts and coriander in a large bowl. Add the dressing and toss to coat.
5. Divide the noodle mixture among serving bowls and serve immediately.