Beef salad with cellophane noodles

Recipes / Salads

A little bit of chilli adds zing to this quick and easy steak salad.

Recipe «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: 1 tsp light olive oil, 3 beef sirloin steaks, 140g cellophane noodles, 500mls vegetable oil, for deep-frying, 150g snow peas, topped , 250g cherry tomatoes, halved, 150g bean sprouts, ends trimmed, 1/2 cup small fresh mint leaves , 1 fresh red birdseye chilli, thinly sliced, 2 tbsp dark brown sugar, 1 1/2 tbsp fresh lemon juice, 1 tsp fish sauce, 1 tsp soy sauce, 2 tbsp light olive oil, extra, Salt & ground black pepper, to taste.

Ingredients:

  • 1 tsp light olive oil 
  • 3 beef sirloin steaks 
  • 140g cellophane noodles 
  • 500mls vegetable oil, for deep-frying 
  • 150g snow peas, topped 
  • 250g cherry tomatoes, halved 
  • 150g bean sprouts, ends trimmed 
  • 1/2 cup small fresh mint leaves 
  • 1 fresh red birdseye chilli, thinly sliced 
  • 2 tbsp dark brown sugar 
  • 1 1/2 tbsp fresh lemon juice 
  • 1 tsp fish sauce 
  • 1 tsp soy sauce 
  • 2 tbsp light olive oil, extra 
  • Salt & ground black pepper, to taste 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the dressing to the salad and toss gently. Divide the noodles among serving plates and top with the salad.