Healthy eating is simple with this Asian-inspired beef salad that’s ready in under 20 minutes.

Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 12 person.

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

Dressing

• 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

Method

• Step 1

  Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.

• Step 2

  Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.

• Step 3

  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.

• Step 4

  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.