½ x 250g packet vermicelli rice noodles
500g beef rump steak, trimmed
1 tablespoon olive oil
120g mixed salad leaves
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, sliced
1 large carrot, peeled, cut into thin matchsticks
Chopped roasted salted peanuts and lime wedges, to serve
1/3 cup smooth peanut butter
165ml can coconut milk
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
To make dressing, combine all ingredients in a small saucepan. Stir over a low heat until peanut butter is melted and mixture is warm. Remove from heat. Cool. (Makes 1 cup).
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until noodles are tender. Drain. Rinse under cold water. Drain well. Cut into shorter lengths using kitchen scissors.
Coat beef with oil in a medium bowl. Season with salt and pepper.
Heat an oiled barbecue grill plate over a medium to high heat. Add beef. Cook for about 4 minutes on each side for medium doneness, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
Combine noodles, salad leaves, tomatoes, cucumber and carrot in a large bowl. Toss well.
Divide salad among serving bowls. Top with beef. Drizzle with half the dressing. Scatter with peanuts.
Serve with lime wedges and remaining dressing.