Beef Strip Salad
250g rump steak (cooked medium-well)
handful of cashews
sprinkle of sesame seeds
vermicelli (rice/glass noodles)
dark mushroom soy
Dave left the cooked rump in the fridge overnight, which makes it easier to carve in to thin strips the next day. He marinated the strips in a mix of soy and fish sauce (make up your own ratio to taste). It only marinated for 5 minutes but you can leave longer.
Cook rice noodles, drain and rinse then break up your cos lettuce into a separate big bowl. You need the room for tossing everything together, so make sure it's a big bowl. Next, in a hot pan, drizzle a little olive oil then roast the cashews until lightly golden. Add the sesame seeds (again, to taste) and cook a further minute. Remove off the heat. Now it's assembly time!
Toss the still warm vermicelli into the cos first, so the leaves will wilt a little. This is one of those recipes where the tougher outer leaves can be used, as they won't go all limpy when they wilt slightly. Use a pair of tongs to turn the noodles through the lettuce. Next toss in your roasted nuts/seeds and finally add the room temperature marinated beef strips.
Toss, serve and enjoy!
I was really surprised with this dish. So very light and yet I spent as much time eating it, as I did the night before, when we had rump steak and three veg. Awesomely delish and a meal in itself!