Beef and Noodle Salad
Photography by Manja Wachsmuth.
Penny Oliver's new book Simple Salads is packed with dozens of tasty ideas for fresh, filling salads, making it a great little book to have on hand as the weather warms up.
Serves: 4
INGREDIENTS
600 grams rump steak
200 grams dried vermicelli rice noodles
100 grams snow peas, blanched
½ telegraph cucumber, peeled and cut into 3cm pieces
6 cherry tomatoes, quartered
1 small red onion, thinly sliced
½ cup each mint and Thai basil leaves
1 long red chilli, seeded and thinly sliced
Asian Dressing (see below)
¼ cup roasted unsalted peanuts, chopped
1 tablespoon store-bought Asian fried onions
Asian Dressing
3 tablespoons soy sauce
1 teaspoon Tabasco sauce
2 cloves garlic, finely grated
1 teaspoon sugar
¼ cup extra virgin olive oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
Ground black pepper
After cooking and styling 10 recipes a day for my cookbooks, I rarely have an appetite. This tempting and restorative salad is the exception. I could eat it anytime.
METHOD
Grill the rump steak to your liking (I prefer it rare) and allow it to cool.
Cook the noodles according to the packet instructions and drain well.
Slice the blanched snow peas lengthwise and place in a bowl. Add the cucumber, tomatoes, red onion, noodles, and three-quarters of the mint, basil leaves and chilli. Spoon in half the dressing and toss together.
Spoon half the salad into a serving dish. Thinly slice the beef and layer it on top. Spoon over the remaining salad and top with the remaining herb leaves and chilli. Scatter over the peanuts and fried onions. Drizzle over the remaining dressing and serve immediately.
Asian Dressing
Shake all the ingredients together in a sealed jar to combine.
Simple Salads
Reproduced with permission from Simple Salads by Penny Oliver. Published by Penguin Random House NZ. RRP $40.00. Photography © Manja Wachsmuth.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!