Like many people, I find it very difficult to follow a recipe without making some adjustments. In this case, the recipe was inspired by one in Jamie Oliver’s 15-Minute Meals, though with a few tweaks. I changed the dressing to a sweet honey, chilli & ginger version, instead of using the fish sauce, and also omitted the sprouted beans and cucumber, the sprouts for cheapness and the cucumber because Dave’s allergic. Straight to wok noodles were quicker as pre-cooked, though I actually used them because I couldn’t get any other rice noodles.
Here’s my version anyway, which I really liked and would make again. One thing though – I think it would be nicer with salmon, though Dave doesn’t agree. The beef was nice but not outstanding. Maybe next time I’ll try it with salmon and post it here for a comparison.
Asian-style Beef Salad (serves two)
- 225g rump steak £2.50
- 1 tsp Chinese 5-spice 6p
- A few big handfuls lettuce leaves (I used about 1/2 a romaine lettuce and half a small bag rocket) 70p
- 4 radishes, finely sliced 13p
- 1 carrot, peeled and grated 7p
- 2 spring onions, finely sliced 17p
- 1 individual pack of fine straight to wok rice noodles 75p
- 30g cashew nuts 30p
- 20g sesame seeds (1 tbsp) 14p
- 20g sunflower seeds (1 tbsp) 15p
- 1 handful fresh coriander (I did buy a plant at the weekend, but am hoping to keep it alive to do many meals – so I’m counting as free. You can always skip it if you haven’t got any growing)
For the dressing
- around 1/2 pack pickled ginger, including the vinegar (I used my super-cheap homemade ginger) 16p
- 1 tbsp sesame oil 10p
- 1 tbsp honey 5p
- 1 tbsp soy sauce 10p
- Pinch dried chilli flakes 2p
Mix all the dressing ingredients together. Toast the nuts and seeds in a frying pan over a medium heat until golden, then remove from the heat. Turn the heat up, brush with a little of the oil and put the steak on to cook – mine was medium rare and took 2 minutes either side.
Meanwhile, layer the noodles, lettuce and radish on two plates. Add the grated carrot and scatter over the nuts, coriander and spring onions.
When the steak is done, take it off the heat and let it rest for a few minutes. Slice and scatter over the salad, Serve with the dressing spooned over the top.
£2.70 each excluding the coriander – Jamie’s meals are always pricey, I’m finding! Was definitely worth it though. Sourcing dried, rather than pre-cooked noodles, would probably make the meal cheaper.