Beef, mushroom and glass noodle salad

INGREDIENTS

1 sirloin steak (200g)

100g glass noodles

10g dried mushroom strips, such as wood ear mushrooms or Chinese black fungus

1 small handful mint leaves

1 small handful basil leaves

1 small handful coriander leaves

1 small handful Vietnamese mint leaves

2 kaffir lime leaves finely sliced

2 long red chillies, julienned

1 red onion, sliced

1 Lebanese (short) cucumber, halved lengthways and sliced into 2mm wide pieces

1 teaspoon roasted rice powder

1 tablespoon chopped roasted peanuts

1 tablespoon fried red Asian shallots

BEEF MARINADE

1 garlic clove, crushed

1 tablespoon soy sauce

1 tablespoon fish sauce

2 teaspoons sugar

1 teaspoon sesame oil

SALAD DRESSING

45g grated palm sugar

4 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons soy sauce

1 garlic clove

1 tablespoon chilli oil

1 tablespoon sliced lemon grass, white part only

1 small handful coriander leaves

2 tablespoons olive oil

METHOD

1. To marinate the beef, mix all the marinade ingredients together in a bowel, add the sirloin steak and coat well. Leave refrigerated for 2 hours.
2. Soak the glass noodles and mushrooms separately in hot water for 20 minutes, strain and dry with paper towel. Cut the glass noodles into 4cm lengths and set aside. Put all of the salad dressing ingredients in a food processor and blend to combine.
3. Cook the sirloin to your liking on a char grill or in a frying pan. Allow to rest for 5 minutes, then finely cut the sirloin across the grain into 5mm slices. Combine the beef with the rest of the salad ingredients, except the peanuts and shallots in a large bowl. Add the dressing, then toss well to combine. Turn the salad out onto a serving platter and garnish with roasted peanuts and fried shallots.

SERVES 4 AS PART OF A SHARED FEAST.