Chilli Steak and Rice Noodle Salad - Peanut lime dressing

Updated at: Thu, 17 Aug 2023 07:04:44 GMT

Step 1

Remove the steaks from the fridge and bring up to room temperature before cooking. Boil a full kettle. Trim the carrot (no need to peel).Use a vegetable peeler to peel long ribbons from all sides of the length. Stop when you get to the core. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Thinly slice the chilli.

Step 2

Put the noodles in a heatproof bowl and cover with boiling water. Leave to soften for 2 mins. Drain in a colander, then rinse in cold water until chilled. Return to the bowl and toss with a splash of oil to prevent sticking.

Step 3

Season the steaks on both sides with Thai spice, salt and pepper. Heat a splash of oil in a large frying pan over high heat. Once hot, brown the steaks for 1 min on each side, then lower the heat to medium and cook for another 30 secs on each side for medium-rare, or 1-2 mins on each side for well done. Transfer to a plate to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Step 4

Place the pan back on medium-high heat with a drizzle of oil. When hot, add the sugar snap peas and stir-fry until starting to char, 2-3 mins. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Meanwhile, juice the lime. In a small bowl, mix the peanut butter, half the lime juice and water (see ingredients for amount) until thoroughly combined. Set aside.

Step 5

While the steak is resting, put the noodles, carrot, sugar snap peas, half of the chilli and half the coriander in a medium bowl. Add the remaining lime juice and, if you’d like to, season with salt and pepper. Mix to combine. Slice the steak widthways into thin slices.

Step 6

Divide the noodle salad between your plates, drizzled in the peanut & lime dressing. Spread the steak slices over the top and sprinkle them with the peanuts, remaining chilli and coriander.

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