Ingredients
- 250g packet dried vermicelli noodles
- 1kg beef rump steak
- 300g Asian salad mix
- 2 medium carrots, peeled, cut into thin matchsticks
- 4 green onions, sliced
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 1 cup dry-roasted peanuts, chopped
- 1/2 cup fried shallots (see note)
- Lime halves, to serve
- 4cm piece fresh ginger, peeled and finely grated
- 2/3 cup sweet chilli sauce
- 1 1/2 tablespoons rice wine vinegar
- 2 1/2 tablespoons fish sauce
- 1/3 cup lime juice
- 3 teaspoons brown sugar
- Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.
- Preheat barbecue plate or chargrill on high heat. Brush each side beef with 1 tablespoon dressing. Cook for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Thinly slice.
- Place noodles, salad mix, carrot, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter. Drizzle with remaining dressing. Sprinkle with peanuts and shallots. Serve with lime halves.
- Fried shallots are available from the Asian section of the supermarket.
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