Beef and Noodle Salad

Cook time 30 minutes
Servings 4

Ingredients

450g piece of rump steak, fat removed
Pinch salt
2 bunches of broccolini
350g fresh Hokkien thin or Singaporean noodles
100g button mushrooms, finely sliced
4 spring onions, chopped into 2cm batons
2 tbsp dried shredded wakame, rehydrated in warm water (optional)


Sauce

1 clove garlic, minced
½ tsp finely grated ginger
1 tbsp black vinegar (or balsamic or malt vinegar)
3 tbsp soy
4 tbsp mirin
2 tsp sugar or honey
1 tsp sesame oil
3 tbsp grapeseed or vegetable oil

Beef and Noodle Salad

Method

Remove the meat from the fridge 30 minutes before cooking.

Bring a large pot of salted water to the boil. Add the broccolini and blanch by bringing the water back to boil. Remove broccolini with a slotted spoon and cool immediately in a bowl of iced water. Do not throw away the cooking water – bring it back to the boil and then cook the noodles as per packet instructions and refresh under cold running water.

Heat a grill over a high heat. Brush steak with a little oil and season with salt. Sear for 2 minutes on each and another two minutes (turning the steak 4 times in total). Remove from the pan and rest for 6-8 minutes. Thinly slice against the grain.

To make the sauce whisk all of the ingredients together in a large bowl until the sugar has dissolved.

Drain the broccolini well and cut into thirds.

In the same bowl with the dressing, add the steak so it starts to soak up the dressing. Add the noodles, broccolini, raw mushrooms, spring onions and drained wakame if using. Toss to coat all of the ingredients.