Crisp rice noodles with rib-eye steak

Mobile version Print

By: Aaron Craze From: Market Kitchen

On TV Tonight

  • 20:00 - River Cottage Every Day - Fruit
  • 21:00 - River Cottage Every Day - Breakfast
  • 22:00 - MasterChef Australia - Masterchef Australia

This recipe is classed as easy

Rating 3.70 / 5 (10 votes)

Prep time:
10 min
Cook time:
15 min
Serves:
1-2

A quick dish of flash-fried beef strips, crisp noodle nests and a fresh, crunchy Asian-style salad from Aaron Craze

Method

1. For the steak and noodles: heat 1 tablespoon of oil in a frying pan over a high heat. Season the steak with salt and black pepper and fry for 1-2 minutes until brown and sizzling. Remove from the pan and set aside.

2. Half fill a wok with groundnut oil and heat over a medium heat until a breadcrumb dropped in the oil floats and sizzles and turn golden brown. Carefully add the vermicelli nests and fry for 2-3 minutes or until puffed up, crisp and golden. Remove from the oil and drain on kitchen paper.

3. Add the chilli to the wok and fry for 30 seconds then remove and drain.

4. For the salad: in a large bowl mix together the ginger, garlic, tomkatsu sauce and honey. Tip in all the remaining salad ingredients and toss to combine.

4. Serve the steak with the noodles and salad, sprinkled with the fried chilli and garnished with the coriander leaves.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register