Chilli Beef and Lime salad with asparagus

Cook Time 35 minutes

Servings 2

Ingredients

200g dried rice vermicelli noodles

200g (1 bunch) asparagus, woody ends trimmed, sliced thinly on the angle

500g aged beef scotch fillet steak

2 tbsp olive oil

2 tbsp fish sauce

2 tbsp fresh lime juice

1 tbsp brown sugar

1 garlic clove finely chopped

2 birds-eye chillies, finely chopped

20g finely sliced fresh ginger

40g fresh basil leaves, torn

Method

STEP 1

Place the noodles and asparagus in a large heatproof bowl and cover with boiling water.

Set aside for 10 minutes or until the noodles are tender and the asparagus is bright green and soft, then drain.

STEP 2

Place the noodles and asparagus back in the bowl. Meanwhile, preheat a barbecue grill or chargrill on high heat. Season the beef with salt and pepper and rub it lightly with olive oil. Cook on the grill for 4 minutes each side for medium, or until cooked to your liking. Rest for 5 minutes then slice thinly across the grain.

STEP 3

Combine the fish sauce, lime juice, sugar, ginger, garlic and chilli in a small bowl. Whisk well to combine.

STEP 4

Add the beef, dressing and basil to the noodle mixture and toss until well combined.  Serve, and enjoy!

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