Squeeze as much juice as you can out of a lime
3 tbsp f soft brown sugar
2 tbsp fish sauce
1 tbsp dark soy
2 tbsp sesame oil
2 tsp ginger, grated
2 tsp garlic, grated
2 fresh red chillies, deseeded and finely chopped
Put it all in a bowl and give it a good stir. If you don’t like spice just skip the chillies. If you like it a bit more salty add a touch more fish sauce. Set aside. If you don’t want to use the sugar, put in a little honey.
For the Salad:
1/2 cucumber, halved lengthways, middle scooped out and sliced
4 mini gem lettuce
Extra bag of chosen lettuce
Large handful of fresh basil
150g glass noodles
2 x 200g sirloin steaks (we used 4)
Boil the noodles for about 2-3 minutes, drain and set aside.
Put the cucumber, basil, bag of lettuce in a bowl and pour over some lovely sauce, give it a mix.
For the steak – ALWAYS oil the meat not the pan. When your pan (I used a gridle for the chargrill effect) is very, very hot put your oiled meat in. We like ours as pink as possible so we do about 30 seconds – 1 minute on each side depending on how thick it is. Cook your steak how you like it.
Once the steak has cooled a little, slice it up. Put the noodles in with the salad and toss it. Pile your steak up in the middle, pour extra sauce over and tuck in.
We change the recipe from the original because we do this salad style a lot.
You can find other tasty recipe ideas here Eight Days of Salad
Next is Broad Beans, Peas, Pancetta and Mint salad – Nice and fresh!