Asian beef salad bowl

I don't know how many times i've had this dish but it just never gets old. All the different flavours and textures make up this asian salad, without it being overwhelming. You can always adjust it to your liking as well.

This dish is inspired by a great food blogger @halfbakedharvest. Her photography is beautiful and her recipes are just wonders to me so please check her out for more lovely recipes like this one.

I'm blogging this recipe today because it's personally my favourite and I want to share the results with you.

With a sweet hoisin satay-stylee sauce mixed with the gentle tenderness of the beef is just an amazing combo! It's light for the summer but doesn't leave you hungry within an hour and is packed with goodness!

Asian beef salad bowl

Serves: 2

Ingredients

For the steak

• 2 aged rump steaks

• 2 cloves of garlic

• 1 tbsp coconut sugar

• 1tbsp fish sauce

• 2tbsp soy sauce

• 1tbsp rice winer vinegar

• 1tbsp mirin (or another of rice wine vinegar will work if it's easier)

• juice and zest from 2 limes

• 1tbsp sesame or olive oil

• salt and pepper, to taste

For the bowl

• 2 spring onions

• 1/2 red bell pepper

• 1/2 red onion

• 1 large carrot

• handful of rocket or spinach

• 1/2 cucumber

• 3 sprigs of mint

• 2 handfuls of cashew nuts

• handful coriander and spring onions, to serve

For the Noodles

• 200g rice noodles

• 2 tsp sesame oil

• handful coriander

• 2 spring onions, finely sliced

• 1 small red chilli, finely sliced

For the dressing*

• 30g hoisin sauce

• 25g peanut butter, crunchy

• 20g sweet chilli sauce

• 1 tsp sesame oil

• 1/2 teaspoon child powder

• additional water to thin

• sriracha, to serve

*Or you can add 50ml soy sauce to the meat marinade the simply drain, add 2 tbsp sesame oil and 1tbsp rice wine vinegar and use the marinade as the dressing ad

Method

First step is to cut up all those bright, refreshing ingredients into thin strips.Use scissors to cut the spring onions diagonally. Chop the lettuce and coriander roughly into little bits. I like to keep the stalks on the coriander as it holds a lot of flavour.

Combine the ingredients for the steak and marinate from 30 minutes until overnight. This isn't essential however it just makes the steak that little bit nicer.

Remove most of the sauce except a little and fry the steak until desired - no oil needed.

add in the spring onions and cashews.

Mix all the ingredients for the sauce and that's all the tricky stuff out the way.

follow the instructions on the noodles to cook them. Stir in the oil, spring onions, coriander and chilli. Toss everything together.

Now all you have to do is mix the veg into the noodles. Spoon the beef on top and top with the dressing and you've got yourself and amazing, quick, easy dinner or lunch!