Ingredients

600g beef fillet, trimmed

2 lebanese cucumbers (260g), seeded, sliced thinly

1 cup (80g) bean sprouts

1 medium red onion (170g) sliced thinly

1 cup loosely packed fresh coriander (cilantro) leaves

1 cup loosely packed fresh mint leaves

6 fresh kaffir lime leaves, sliced thinly

vegetable oil for deep-frying

200g dried egg noodles

Hot & Sour Dressing

1/3rd cup (80ml) lime juice

2 tbs fish sauce

1 tbs brown sugar

1 tbs finely sliced fresh lemongrass

3 fresh small red thai chillies, sliced thinly

1 clove garlic, crushed

Preparation

  1. Make hot and sour dressing - combine ingredients in screw-top jar; shake well
  2. Cook beef on heated oiled grill plate until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly
  3. Meanwhile, combine cucmber, sprouts, onion, coriander, mint and lime leaves in large bowl
  4. Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper.
  5. Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.