Oriental Steak Salad

This is perfect for a light lunch and is low in fat but very tasty, you could use either rump steak or sirloin, whichever you prefer, if you go for the thin cut steaks then reduce the cooking time slightly.

Serves 2

Preparation time: 5 minutes
Cooking time: 10 minutes

2 steaks (sirloin or rump)

Salad bag
100g rice vermicelli noodles
3 spring onions
3 tbsp soy sauce
2 tbsp rice wine vinegar
Few drops sesame oil
1 tsp sugar
¼ tsp chopped ginger
¼ tsp chopped garlic
¼ tsp chopped chilli
Little flavourless oil for brushing on the steaks
Salt & pepper

Soak the noodles per the packet instructions, refresh in cold water, drain and set aside.

Heat a griddle pan on high and in the meantime brush the steaks on each side with some oil.  Once the pan is smoking season the steaks well on both side with salt and pepper and add them to the pan.  Leave to brown without moving it around for approximately 4 minutes.

While the steak is cooking chop your garlic, ginger and chilli and add them to a bowl with the soy, sugar, sesame oil and rice wine vinegar.  Mix and taste to check it is too your liking.

Turn the steaks over and leave to cook for another 3 minutes on the other side, this timing should give you medium rare on a steak that is about an inch thick.  After the 3 minutes remove the steaks from the pan and rest them in a warm place for about 5 minutes.

Split the salad and rice noodles into two portions in shallow bowls and chop the spring onions. 
 
Once the steaks have rested pour the resting juices into the dressing bowl and carve the steaks into slices, top the salad with the sliced steak and pour the dressing over the top.