serves
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 400 g piece beef rump
- 100 g glass noodles
- 20 g dried dulse flakes
- 40 g fresh wakame
- 1 small handful mint leaves
- 1 small handful basil leaves
- 1 small handful fresh seaweed, sliced
- 1 small handful Vietnamese mint leaves
- 4 cherry tomatoes, quartered
- 1 red onion, thinly sliced
- 1 handful watercress sprigs, to serve
Marinade
- 1 garlic clove, crushed
- 20 g fresh kelp, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp sesame oil
Dressing
- 45 g grated palm sugar (jaggery)
- 80 ml (⅓ cup) lime juice
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 garlic clove
- 1 tbsp chilli oil
- 1 lemongrass stalk, white part only, thinly sliced
- 1 small handful coriander sprigs
- 2 tbsp olive oil
Marinating time 1 hour
Instructions
To make the marinade, combine all the ingredients together in a bowl. Spread all over the beef, then cover and refrigerate for 1 hour.
Preheat a barbecue chargrill.
Meanwhile, soak the glass noodles in hot water for 20 minutes. Drain, then pat dry with paper towel. Using a pair of kitchen scissors, cut the noodles into 4 cm lengths, place in a large bowl and set aside.
To make the dressing, place all the ingredients in a food processor and process until well combined.
Chargrill the beef for 3-4 minutes on each side or until cooked to your liking. Remove and rest for 5 minutes. Using a sharp knife, thinly slice the beef against the grain and reserve any resting juices.
Add the dulse flakes, wakame, herbs, cherry tomatoes and onion to the glass noodles. Pour over the dressing and toss to combine well. Serve the beef on top of the noodle salad, then scatter with the watercress.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
