Beef Noodle Salad

This is another of our mid-week lunches that I made up out of what was in the fridge and pantry. Carlos made me beef empanada last Saturday and had some beef left over which I put in a marinade of ginger, garlic, oyster sauce, fish sauce and ginger wine. Into the fridge it went on Saturday night. On Sunday night, after getting home from Father's day celebrations I fried off the beef and quickled some veg (quick pickled) - this was the most delicious thing! It's my first attempt at cold noodle salads and I can confidently say I will be making a lot more over the coming summer.

Recipe

Makes 4 serves

Cooking time 30 mins

Keeps in fridge 3 days 

Ingredients

100 grams rump beef, marinaded at least 4 hours

2 large cloves garlic, grated finely

1 large piece of ginger, grated finely

1 tablespoon of oyster sauce

2 teaspoons of fish sauce

1 teaspoon of green ginger wine

4 cm wedge of red cabbage, chopped into thin pieces

2 carrot, grated 

3 ribs of celery, grated

1/4 red capsicum, grated

1/2 red onion

1 teaspoon of caster sugar

1 tablespoon of apple cider vinegar

1/4 cup cashew nuts

rice vermicelli noodles, soaked in boiling water for 10 mins

Method

Place the rice vermicelli noodles in a heat proof bowl and cover with boiling water. Set aside for 10 mins. In a small frying pan cook off the beef using a high heat until cooked to your preference. Set aside and let cool.

In a large food processor using a grating plate, process the cabbage, carrot, onion, celery and capsicum. When everything is chopped sprinkle with sugar and vinegar and mix well. Leave for a few mins and the squeeze the excess liquid out of the vegetables. Discard liquid.

Strain the noodles really well and place into a large bowl. Add the squeezed vegetables and mix through. Take the cooked beef and slice thinly, adding it to the salad. Add the cashews and toss well.

Serve.