 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Realised I had the perfect set of ingredients at home, including some left over rice vermicelli in the fridge. Fast, easy, and so tasty. Ingredients:
cooked rice vermicelli, i had about 1/2 cup cooked left over in the fridge, but this is something you can add to your taste; a little or quite a bit for bulk, and to make it more filling. |
beef steak, i used about 30g of a scotch fillet . a little goes a long way, but again, more can be used if you're a meat lover. |
minced garlic |
1/2 a small cucumber, diced |
4-6 grape or cherry tomatoes, halved or quartered to be a similar size to cucumber |
spanish onion, just a few slices to taste |
a generous handful of mixed lettuce leaves |
2-3 leaves of mint, torn/shredded |
1 of vietnamese basil-added this as i had it, not necessary |
1/4 cup of fresh bean sprouts |
a sprinkle of crushed peanuts (i used a chilli roasted macadamia instead, so anything goes, really) |
dressing |
fresh red chilli, finely sliced, to taste |
a generous squeeze of lime juice |
fish sauce |
1/2 teaspoon brown sugar |
Directions:
1. I first prepped my meat, dusting it in pepper and rubbed a little minced garlic on it, setting it aside so it could marinate and grow closer to room temperature.
2. Mix the dressing, it's something to be made to taste, find a balance you like.
3. Next, combine the salad ingredients and add the dressing. Ensure it's all evenly distributed and the dressing is mixed well with the noodles. Allow to sit and the flavours combine.
4. To cook the meat, I used a non stick pan with no added oil. High heat, so I could gain a nice caramelisation on each side but still maintain a pink and tender middle. Let it rest for a few minutes before finely slicing and adding to the salad.
|
|