Beef noodle salad

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Lightly cooked rump steak enhances this fresh Asian inspired noodle salad. Great when you want a meal to serve a variety of vegetables, meat and noodles in the one easy dish all under 1 hour. It is a dish that works well warm or cool.


Rump & Marinade

  • 600g / 1.3lb rump steak – remove fat & sinew
  • 2 tablespoons olive oil – cooking
  • 2 teaspoons curry powder
  • 4 tablespoons olive oil – marinade
  • 1 large clove garlic – peeled, rinsed, crushed


  • 1 Lebanese cucumber – peeled, rinsed, halved, sliced length wise
  • 1/2 red onion – peeled, rinsed, sliced finely
  • 1 red bird’s eye chilli – rinsed, stem removed, sliced finely
  • 1/2 cup mint leaves – washed, sliced roughly
  • 3/4 cup unsalted cashews – chopped roughly


  • 1/4 cup rice wine vinegar
  • 2 teaspoons fresh ginger – peeled, rinsed, sliced finely
  • 2 tablespoons fresh coriander leaves – washed, sliced finely
  • 1 teaspoon sugar


  • 600g / 1.3lb hokkien noodles


  1. Prepare rump steak.
  2. Prepare marinade by adding curry, olive oil and prepared garlic into a small bowl, mix well.
  3. Heat olive oil in large frying pan on medium.  Baste the rump steak with marinade on both sides using half of the marinade. Cook 4 minutes each side, longer if you want it medium or well done, remove from heat and rest for 5 minutes.
  4. Prepare vegetables and place in a large bowl. 
  5. Slice rested rump steak thinly add to vegetables.
  6. Prepare dressing and add to a measuring cup, mix well.  Pour over vegetables and rump, mix.
  7. Cook the noodles to packet instructions and drain.  Toss into frying pan with remaining marinade on medium heat for 1 minute stirring frequently. 
  8. Divide the noodles in each serving plate and top with vegetables and steak.  Serve.

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