½ tsp coconut oil
150 g piece lean rump steak, trimmed of fat
50 g dried rice stick noodles
1 Lebanese cucumber, halved lengthways, diagonally sliced
125 g cherry tomatoes, halved
½ red capsicum, deseeded, cut into 2cm-long thin strips
25 g (1 cup) mixed salad leaves
1 cup mint leaves
1 tsp coconut oil
Zest and freshly squeezed juice of 1 lime
2 tsp mirin
1 tsp chopped red chilli
1 clove garlic, crushed
- Heat coconut oil in a large non-stick frying pan over a medium-high heat. Add beef and reduce heat to medium. Cook for 1½ minutes on each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
- To make dressing, put coconut oil, lime zest and juice, mirin, chilli and garlic in same warm frying pan. Stir until oil melts. Set aside.
- Meanwhile, put noodles in a small saucepan of boiling water and cook for 2 minutes or until just tender. Drain and rinse under cold water. Cut noodles into 5cm lengths.
- Put cucumber, tomato, capsicum, salad leaves and mint in a large bowl. Toss to combine. Diagonally slice steak across the grain and add to salad with noodles and dressing. Toss to combine. Divide salad between shallow serving bowls and serve. ■