Quick dinners are a necessity in our house during the week and there are a few quick recipes coming to the blog. Starting with a healthy steak salad to recharge the batteries for the week ahead. Check out the recipe below from BBC Good Food April 2018 issue.
Steak & Vietnamese Noodle Salad
Serves 2 | Prep 15 minutes | Cook 10 minutes | Easy
- 85g brown noodles;
- 1 tsp rapeseed oil;
- 250g fillet steak;
- 2 carrots, peeled into ribbons;
- 1/2 Chinese cabbage;
- 4 spring onions;
- 20g pack coriander, roughly chopped
For the dressing:
- 1 red chilli, seeds removed and thinly sliced;
- 1 lime, juiced;
- 2 tsp soft brown sugar;
- 1 tsp rice wine vinegar;
- 1 garlic clove, finely chopped;
- 1/2 tbsp fish sauce.
Make the dressing. Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
For the salad. Cook the noodles following pack instructions then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing and toss to combine.
Cook the steak. Heat the oil in a frying pan over a high heat. Season the steak, then cook to you liking: 2-3 minutes on each side for medium-rare. Leave to rest for 5 minutes, then slice.
To serve, divide the salad and steak slices between bowls and scatter over some coriander to serve.
Original recipe from BBC Good Food issue April 2018, available here.