A Perfect Summer Lunch Dish Bursting with Zingy Flavours!
INGREDIENTS – Enough for 5 to 6 people for lunch
450 gm medium noodles
Splash of sesame oil
2 rump or sirloin steaks
1 tbsp olive oil
2 carrots grated
Good handful of radishes – about 200 gm – topped tailed and thinly sliced
1 cucumber, ribboned – I use a potato peeler- don’t go as far as the seeds!
2 gem lettuces – or any good small lettuce type – cut into wedges
4 spring onions finely sliced
1 tbsp sesame seeds lightly toasted in a hot pan
Small bunch of fresh coriander (cilantro) chopped
Handful of fresh mint leaves torn
1 red chilli deseeded and thinly sliced
FOR THE DRESSING –
Juice of two limes
1 and a half tbsp of sesame oil
1 tbsp of sugar
1 tbsp soy sauce
1 tbsp of fish sauce – don’t worry if you don’t have any – just use more soy sauce
Cook the noodles, remove from heat and toss in sesame oil. Leave to cool.
Make the dressing – mix all the ingredients together – adjust to your liking.
Brush steaks with olive oil, heat a frying pan or griddle, and cook the steaks for 2 minutes each side for rare or 3 minutes for a more medium rare look. Sesame well with sea salt and black pepper and leave to one side to rest.
Put the carrots, radishes, cucumber into a large pan or bowl – I used a large roasting tray and mix. Add the lettuce, spring onions, chilli and the noodles and toss gently.
Slice the beef thinly and add to the mix. Add the sesame seeds and fresh herbs and toss gently. Then, just before serving, pour over the dressing, and toss again lightly.
This proved immensely popular with my family and there was absolutely zilch left at the end – a very good sign.
Fun to make too!