Thai Beef Salad

Recipe Ingredients: 

• 500 g beef rump steak, trimmed
• 2 tbsp oyster sauce
• kisan canola cooking oil
• 100 g dried rice vermicelli noodles
• 1 tbsp fish sauce
• 1 tbsp lime juice, plus extra wedges, to serve
• 1 tbsp light soy sauce
• 1 tbsp finely chopped palm sugar
• 2 lebanese cucumbers, halved, sliced
• 500 g mixed cherry and yellow teardrop tomatoes, halved
• 1 red onion, thinly sliced
• 1/2 cup thai basil leaves
• 1/2 cup vietnamese mint leaves
• 1/2 cup coriander leaves
• 1/2 cup honey-roasted cashews, chopped
• sliced chilli and lime wedges, to serve

Recipe Method: 

• Brush the beef with oyster sauce. Spray with oil. Heat a char-grill pan over high heat. Add beef; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice thinly.
• Meanwhile, place noodles in a heatproof bowl. Cover with boiling water; stand for 3 minutes or until tender. Drain; refresh under cold water.
• Whisk fish sauce, juice, soy sauce and sugar in a bowl. Combine noodles, beef, cucumber, tomato, onion, basil, mint, coriander, cashews and kaffir lime leaves in a large bowl. Add the dressing; toss to combine. Sprinkle with chilli. Serve with lime wedges.