Serves: 3

INGREDIENTS:

·         3 x 100g eye fillet steaks

·         1 clove of garlic, finely chopped

·          3cm chunk of ginger, peeled and grated

·         2 x red chilies, sliced

·         Juice of one lime

·         2 tablespoons of sesame oil

·         2 tablespoons of fish sauce

·         3 tablespoons of soy sauce

·         1 heaped tablespoon of brown sugar

·         250g rice noodles

·         150g spinach leaves

·         1 carrot, peeled and cut into matchsticks

·         1 cucumber, cut into matchsticks

·         1 red capsicum, thinly sliced

·         1 punnet cherry tomatoes, halved

·         ½ bunch Thai basil

·         ½ bunch Vietnamese mint

·         ½ bunch coriander

·         3 tablespoons of crushed cashews or peanuts

METHOD:

1.      To make the marinade, mix the garlic, ginger, 1 chili, lime juice, fish sauce, soy sauce and sugar in a bowl. Taste to make sure the mixture is balanced and adjust if necessary. Place the beef in the bowl and coat with the marinade. Cover and set aside for a minimum of 30 minutes (preferably 2-3 hours)

2.      Cook the rice noodles according to packet instructions, then cool and cut into smaller pieces

3.      In a large mixing bowl, add the noodles, spinach, carrot, capsicum, tomatoes and herbs. Toss to combine

4.      Heat a fry pan over medium-high heat add a little extra sesame oil. Place the steaks in the pan with as little marinade as possible (as the sugar will burn). Cook for 2-3 minutes each side or until cooked to your liking. Set steaks aside for 5-10 minutes to rest, then slice thinly against the grain.

5.      Using a clean pan (or after wiping the burnt marinade of the current pan), add the excess marinade. Cook over low-medium heat for 5-10 minutes or until it has started to thicken. Turn the heat off and allow to cool.

6.      Add the sauce to the salad and toss. Serve topped with sliced beef.