For all salad dodgers – of which Brenda is definitely one – this is one you can make and enjoy with confidence…… the name “salad” is something of a misnomer as really, you can consider it more of a chilled beef noodle dish, with a few leaves in.
Having said that, it does also fit the bill for those tireless (and fabulous!) housewives looking to serve something reasonably light – but still filling enough to genuinely constitute a proper meal. It also uses steak in a slightly different way than the usual fried in butter and garlic and served with potato in some form.
There are so many delicious herbs and sweet, salty, sour and hot Far Easten flavours going on so just cooking off and slicing the steak, as is, would be more than sufficient, although you can also marinate it beforehand if you wish. Below however, is my version exactly as I had it this evening ….
NB For those with allergies to peanuts or peanut oil, any light, flavourless vegetable oil can happily be substituted for the peanut oil
INGREDIENTS – serves 2
350g ribeye steak – I pushed the boat out and used 28-day aged.
100g dried rice vermicelli noodles
100g snow peas, trimmed – most halved, the smaller ones just left whole
1 medium cucumber peeled lengthways into ribbons with the veg peeler
1/2 bunch fresh coriander leaves
1/3 bunch fresh mint leaves – cut into thin strips
4 shallots – thinly sliced
thumb size piece of fresh ginger – peeled and finely grated
2 cloves garlic – peeled and finely grated (possibly only need this if marinating – reduce to 1 clove if using in salad dressing)
1 carrot, peeled, cut into matchsticks
50g bean sprouts
60g Asian leafy salad mix – can be a bit specialist so I used lambs lettuce but great if you like to include tatsoi/mizuno etc
1 fresh red chilli, finely chopped
juice of 1 1/2 fresh limes
2 tablespoons peanut oil
1 tablespoon fish sauce
2 tbsp rice wine vinegar
2 tbsp dark soy sauce
1 tsp light brown sugar
1 tbsp sesame oil
1 tbsp sesame seeds
If you’re going to marinate the steak, just use a dribble of rice wine vinegar, peanut oil, a grate of fresh ginger and garlic, a little lime juice and a dash of soy. Leave to infuse for an hour, covered, but out of the fridge to allow the meat to come fully to room temperature.
Put whichever salad leaves you’re using into a large bowl, along with the beansprouts, carrot matchsticks, a quarter only of the sliced raw shallots, strips of cucumber, coriander and mint.
For the rice vermicelli noodles, follow the packet advice on preparation which will inevitably involve merely boiling the kettle and pouring on hot water to cover and then leaving for 3-4 mins. However, don’t let them just sit there swimming in their hot bath – as soon as they have soaked to the required degree of doneness – perhaps one notch more tender than al dente – they should be tipped into a colander or sieve and run under the cold tap for half a minute or so, then left to drain with a tablespoon of sesame oil tossed through to stop them going claggy.
Fry the remaining 3/4 of your shallot slices in a little more peanut oil till crisp and set aside.
I even toasted my sesame seeds in the oven but this could probably be done quicker in a small dry frying pan over a medium low heat and watched like a hawk to avoid burning – which they will do extremely quickly. Set aside.
When ready to fry off the steak – just the usual instructions i.e. get the pan nice and hot, if you’ve marinated, gently pat dry – or if you haven’t, dab a tiny bit of oil on both sides. Bit of seasoning might be good too. Sear quickly for 2-3 mins each side and set aside, covered and in a warm place, to rest.
Now quickly conjure up your dressing by combining the peanut oil, sesame oil, fish sauce, rice wine vinegar, lime juice, chopped chilli, soy sauce, sugar and grated ginger – this will be so fragrant you’ll swoon! By the way I didn’t use any garlic in this dressing, having marinated the steak in some earlier and anyway, i don’t think raw garlic works that well in this!
Simply now add to the awaiting salad, the cold noodles, the dressing and the sesame seeds (or they can be sprinkled on top) and toss together.
Finally, slice your rested steak into thin strips and dot decoratively – or toss through – and garnish with the crispy fried shallots (and sesame seeds if you haven’t already combined them in the salad)