Thai Beef Noodle Salad

GF, DF and RSF - serves 4

Ingredients:

• 600g rump steak sliced

• 1 red capsicum sliced

• 200g snow peas

• 1/2 lebanese cucumber sliced

• 1/2 cup sliced radish

• 1 carrot cut into matchsticks

• 1 cup of cherry tomatoes, halved

• 1/2 red onion sliced

• 1/4 red cabbage shredded

• 3 cups spinach

• Fresh mint and coriander

• 100g rice noodles

Sauce:

• 2 tsp olive oil

• Juice of 1 lime

• 1 garlic clove grated

• 1 tsp grated ginger

• 1 tsp coconut sugar

• 1 tsp tamari

• 1/4 tsp sesame oil

Method:

1. On medium - high heat, add 1 tbsp of olive oil and the rump steak. Searing and cooking until brown.

2. While this cook, fill and boil your kettle.

3. Meanwhile, add all your sauce ingredients into a bowl and whisk.

4. Add the rice noodles to a bowl and cover with the boiled water. Let soften for 8 minutes.

5. While this sits, add all the other salad ingredients to a large bowl and mix.

6. Add in the rump steak once cooked.

7. Drain your noodles and add them to the salad before pouring over the sauce.

8. Mix well before serving.