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250g packet dried vermicelli noodles
1kg beef rump steak
300g Asian salad mix
2 medium carrots, peeled, cut into thin matchsticks
4 green onions, sliced
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 cup dry-roasted peanuts, chopped
1/2 cup fried shallots (see note)
Lime halves, to serve
4cm piece fresh ginger, peeled and finely grated
2/3 cup sweet chilli sauce
1 1/2 tablespoons rice wine vinegar
2 1/2 tablespoons fish sauce
1/3 cup lime juice
3 teaspoons brown sugar
Make dressing: Place ginger, sweet chilli sauce, vinegar, fish sauce, lime juice and sugar in a bowl. Whisk to combine.
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using scissors, cut noodles into 10cm lengths.
Preheat barbecue plate or chargrill on high heat. Brush each side beef with 1 tablespoon dressing. Cook for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes. Thinly slice.
Place noodles, salad mix, carrot, onion, coriander, mint, beef and half the remaining dressing in a large bowl. Toss to combine. Arrange noodle mixture on a platter. Drizzle with remaining dressing. Sprinkle with peanuts and shallots. Serve with lime halves.