A little bit of chilli adds zing to this quick and easy steak salad.
- Heat olive oil in a frying pan over medium-high heat. Add steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.
- Meanwhile, line a baking tray with paper towel. Use scissors to cut the noodles into small bundles. Heat the vegetable oil in a wok over high heat until a noodle puffs immediately when added. Carefully add 1 bundle of noodles and cook for 2-3 seconds or until noodles puff. Use a slotted spoon to transfer noodles to the lined tray. Repeat with remaining noodles.
- Bring a small saucepan of salted water to the boil over high heat. Add the snow peas and cook for 1 minute or until tender crisp. Drain and refresh in iced water. Drain well.
- Cut the steaks across the grain into 1cm-thick slices and place in a large bowl. Add the snow peas, tomatoes, sprouts, mint and chilli. Toss gently.
- Combine the sugar, lemon juice, fish sauce and soy sauce in a small bowl. Gradually whisk in the extra oil until the dressing thickens slightly. Taste and season with salt and pepper.
- Add the dressing to the salad and toss gently. Divide the noodles among serving plates and top with the salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set