Steak & Vietnamese Noodle Salad

Ingredients

• 85g brown rice noodles
• 1 tsp rapeseed oil
• 250g fillet steak
• Salt and black pepper, to season
• 2 medium carrots, peeled and julienned or coarsely grated
• 1/2 Chinese cabbage (napa cabbage), finely shredded
• 4 spring onions, finely sliced
• 1 red chilli, finely sliced
• Small handful of fresh coriander leaves
• Juice of 1 lime
• 2 tsp brown sugar
• 1 tsp rice vinegar
• 1 garlic clove, finely chopped
• 1/2 tbsp fish sauce
• 1 tbsp water

Before you cook

• Peel and julienne or coarsely grate the carrots.
• Finely shred the Chinese cabbage.
• Finely slice the spring onions and red chilli.
• Finely chop the garlic clove.
• Pick the coriander leaves from the stems and set aside.
• Take the steak out of the fridge 10–15 minutes before cooking to bring it to room temperature — this helps it cook evenly.

Steps

1. Make the dressing: in a small bowl, combine the lime juice, brown sugar, rice vinegar, chopped garlic, fish sauce, and 1 tbsp water. Stir well for about 1 minute until the sugar has fully dissolved. Set aside.
2. Cook the noodles according to the packet instructions (typically 5–7 minutes in boiling water). Once cooked and tender, immediately drain and plunge them into a large bowl of cold water to stop the cooking and cool them completely.
3. Drain the cooled noodles thoroughly and transfer them to a large mixing bowl. Add the julienned carrots, shredded cabbage, and sliced spring onions.
4. Pour the dressing over the noodle and vegetable mixture and toss everything together until well combined and evenly coated. Set aside while you cook the steak.
5. Pat the fillet steak dry with kitchen paper, then season generously on both sides with salt and black pepper.
6. Heat the rapeseed oil in a frying pan or skillet over high heat until the oil is shimmering and just starting to smoke — this should take about 1–2 minutes.
7. Carefully lay the steak in the hot pan. Cook for 2–3 minutes on the first side without moving it, until a deep brown crust forms on the underside.
8. Flip the steak and cook for a further 2–3 minutes on the second side for medium-rare (internal temperature of 54–57°C / 130–135°F). Add an extra minute per side if you prefer medium.
9. Transfer the steak to a chopping board and leave it to rest, uncovered, for 5 minutes — this allows the juices to redistribute and keeps the meat tender and juicy.
10. After resting, slice the steak thinly against the grain.
11. Divide the dressed noodle salad between two bowls. Arrange the sliced steak on top, then scatter over the sliced red chilli and fresh coriander leaves. Serve immediately.