Asian Spicy Beef and Noodle Salad

I’ve made this twice this bank holiday weekend. Its just so fresh, zingy, spicy and full of flavour. Just pile it high in the middle of the table and everyone dig in.

For the Dressing

2 tbs Dark Soy

3 tbs Light soy

Juice of one lime

1 tsp Chopped Ginger

1 tsp Garlic

1/2 tbs Sesame Oil

1/4 Red Chilli

1 tbs Rice wine vinegar

1 tbs clear honey

Spicy Cashews

2 Handsful of Cashews

3tbs Caster Sugar

1 tsp Chinese 5 Spice

1/2 tsp Chilli Powder

1 tsp Seasalt

Put all the sugar and ingredients in a frying pan on a moderate heat. Add a couple of tbs of water and cook until you have a caramel. Drop in the cashews and cook for 3-4 mins then place on a tray to cool.

Steak Marinade

Large Sirloin Steak

2 tbs dark soy

1/2 tbs Sesame Oil

1 tsp Chinese 5 spice

For the Salad

Pack of Rice Noodles

2 Pac Choi (sliced thinly lengthways)

8 finely sliced sugar snap peas

3 Spring Onions

4 Finely sliced baby courgette

2 Cloves of Garlic

Pack of Chinese Mushrooms

1/2 Inch of Ginger

6 Mint Leaves

Handful of Coriander

1. Make up the marinade and rub in to the beef and leave to marinade for 2 hours or overnight. Make the dressing and put in a bowl and place in the fridge.

2. Prepare all the salad ingredients and set aside in a bowl.

3. In a smoking pan seal the steal on all sides. Then pop in an oven at 180 degrees for about 8 mins for a medium rare steak.

4. When the steak is done take out of the oven and leave to rest.

5. In a hot wok stir-fry all the ingredients apart from the mint and coriander. Add a little light sot to season.

6. Boil the noodles in salted water as per the pack instructions. Then once they are done refresh in cold water

7. Slice the beef as thinly as possible.

8. Add your noodles back to a hot wok and add the vegetable, beef and the dressing. When warm finally add the fresh mint and coriander.

9. Serve in a sharing dish and sprinkle with the cashews and sesame seeds. Finally squeeze over 1/2 a lime.

Enjoy!