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Recipe of the month

Steak & Vietnamese noodle salad

Ingredients

83g brown rice noodles (Clear spring contain no salt)

1 tsp rapeseed oil

250g fillet steak

2 carrots peeled into ribbons

½ Chinese cabbage, shredded

4 spring onion sliced

1 small 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

½ tbsp fish sauce

 

Method

Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.

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.

Heat the oil in a frying pan over high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare.

Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

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