Twenty sixteen has been a Big Year, and we’ve both had some pretty incredible, hectic and amazing life changes take place.

We were inspired to create something simple, easy on the belly and super fresh. With some of us back at work after a busy holiday break, this is an uplifting lunch or dinner meal that takes around 15 minutes to prepare. Brilliant.

Ingredients

Salad
  • 500g rump steak
  • 200g dried noodles (ramen, vermicelli or your choice)
  • 2 cups mixed lettuce leaves
  • 1 Lebanese cucumber
  • 1 capsicum
  • 1 punnet cherry tomatoes
  • handful each of basil, coriander and mint leaves (any fresh herbs you have)
  • 1/2 cup bean shoots
  • 1/3 cup roasted peanuts

 

Dressing
  • Juice of 2 limes
  • 2cm piece of fresh ginger
  • 1 tablespoon rice malt syrup or coconut sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove
  • 1 red chilli

 

Method

Rub steak with olive oil and salt and pepper. Cook on a barbecue or hot grill to your liking.

Cook the noodles according to packet instructions and allow to cool.

Blitz all dressing ingredients in a blender until combined.

Slice and chop salad ingredients and arrange herbs in a large bowl. Slice the steak and add on top. Add noodles and peanuts, and mix through salad dressing.