Chef's Corner

Warm Rump Steak and Thai Noodle Salad
Ingredients (for 6 people)
  • 500g thick sliced rump steak
  • 200g medium rice or thin egg noodles
  • 1 large red onion, very finely chopped
  • 200g firm button mushrooms, quartered
  • the green parts of 1 bunch of spring onions, finely sliced
  • 2 tablespoons Thai fish sauce
  • 5 tablespoons fresh lime juice and the zest of 1 lime
  • 2 teaspoons crushed palm sugar (or golden castor if palm sugar is impossible to find)
  • 2 fresh red chillies, finely chopped
  • 10g coriander leaves, with some extra for garnish
To pour over the meat, whiz together the following:-
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon palm sugar
  • 1 tablespoon chopped mint
  • 2 cm cube peeled ginger, grated
To Cook
First, make the dressing to pour over the meat, and put to one side. Then, in a large bowl place the palm sugar with the lime juice and fish sauce, and mix.

Add the chopped onions and mushrooms along with the chillies. Cook the noodles according to the packet instructions. Drain them in a sieve, and when as dry as possible, add them to the mixture in the bowl. Toss together with the coriander leaves.

Place a heavy frying pan on a high heat. When it is smoking, sear the steak quickly on both sides. Do NOT be tempted to leave the meat for long, as the lime juice in the dressing will continue the cooking process! Remove the meat from the pan and allow it to rest for a few minutes before cutting it into long thin strips. Place these on top of the noodles and before mixing in, pour over the minty dressing.

Place on a serving dish with a scattering of coriander leaves on top.

© Emma Elkerton 2002