Asian-style sirloin & noodle saladby Jo Pearson | Cuisine issue #156
1 tablespoon vegetable oil
500g beef sirloin, trimmed
200g vermicelli noodles
juice of 4 limes
1 teaspoon sugar
3 tablespoons fish sauce
2 red chillies, deseeded, chopped
1 tablespoon black sesame seeds,toasted
1⁄2 cucumber, deseeded, thinly sliced
2 spring onions, sliced
1 red capsicum, deseeded, thinly sliced
1 cup thinly sliced daikon radish
6 red radishes, thinly sliced
1⁄2 iceberg lettuce, thinly sliced
100g mung bean sprouts
1⁄2 cup chopped coriander leaves
1⁄4 cup chopped mint leaves
Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan over medium heat then brown the sirloin all over. Transfer to the oven for 10 minutes for medium-rare. Set aside to rest for 10 minutes then thinly slice.
Cook the noodles in boiling water for 5 minutes or until translucent. Drain and rinse well under cold water.
Whisk the lime juice, sugar, fish sauce, chillies and sesame seeds together. Taste and adjust the seasoning. This is the dressing.
Put the noodles, sirloin, vegetables and herbs in a bowl and add the dressing. Toss to combine then serve.
Wine - Riesling
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