Sesame Steak Noodle Salad
Cherie Metcalfe
Juicy sliced steak, slippery noodles, crunchy cucumber and loads of fresh herbs, all tossed through a creamy sesame dressing. Fresh, filling and bloody good cold the next day.
Ingredients
- 500g rump, sirloin or scotch fillet steak
- 1 tablespoon oil
- 2 teaspoon Man Grind Flakes
- 250g noodles
- 1 cucumber, sliced into thin strips
- 1 carrot, julienned
- 1 cup cooked edamame
- 2 spring onions, finely sliced
- 1 large handful fresh coriander
- 1 large handful fresh mint
- ¾ cup Sesame Street
- Juice of 1 lime
- ¼ cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds
- Crispy Business, to finish
Directions
Rub the steak with oil and season generously with Man Grind Flakes.
Heat a frying pan or barbecue until very hot, then cook the steak to your liking. Set aside to rest for 8–10 minutes before slicing thinly against the grain.
Cook the noodles according to the packet instructions, then drain and rinse under cold water to cool.
Add the noodles to a large bowl along with the cucumber, carrot, edamame, spring onions, coriander and mint.
Pour over the Sesame Street and lime juice, then toss everything together until well coated.
Transfer the noodle salad to a serving platter and arrange the sliced steak over the top.
Finish with the roasted peanuts, sesame seeds and a generous spoonful of Crispy Business.
Serve immediately or refrigerate until chilled and enjoy cold.
