Ripper Thai beef noodle salad

Turn up the heat with this tasty Thai classic – it's fast, fresh and seriously fabulous, plus most of it can be made ahead.

• 100g pkt dried rice vermicelli noodles
• 60ml (1/4 cup) lime juice
• 25ml fish sauce
• 5 teaspoons finely chopped palm sugar
• 1 tablespoon finely chopped fresh lemongrass
• 3 kaffir lime leaves, thinly sliced
• 1 long fresh red chilli, finely chopped
• 400g beef rump steak, fat removed
• 2 Lebanese cucumbers, peeled into ribbons
• 200g punnet grape tomatoes, halved
• 3/4 cup fresh mint leaves
• 3/4 cup fresh coriander leaves
• 55g (1 cup) trimmed bean sprouts
• 3 spring onions (shallots), thinly sliced

Energy 1140kJ	Fat saturated 1.00g
Fat Total 3.00g	Carbohydrate sugars g
Carbohydrate Total 34.00g	Dietary Fibre 4.00g
Protein 27.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Prepare the noodles following packet directions. Combine the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime and chilli in a small bowl.

2. Step 2

   Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the lime juice mixture. Cook on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside to rest.

3. Step 3

   Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion in a bowl. Thinly slice the beef across the grain. Add the beef to the noodle mixture. Pour over the remaining lime juice mixture. Toss to combine.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.