Serves:4
Preparation time:20 minutes
Cooking time:10 minutes
Ingredients:
Beef:
- 2 x 200g Beef Rump Medallion Steak
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Original Fish Sauce
- 1 tablespoon Chang's Pure Sesame Oil
- 1 tablespoon rice vinegar
- Sea salt and pepper
- Cooking oil
Chang’s Nuoc Cham Sauce:
- 1 long red chilli, deseeded and finely sliced
- 2 cloves garlic, minced
- 2 tablespoons white caster sugar
- 2 tablespoons Chang's Original Fish Sauce
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 3 tablespoons freshly squeezed lime juice
- ¼ cup water
Salad:
- 1 packet Chang's Vermicelli Rice Noodles, cooked and drained according to packet instructions
- 1 red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 1 large carrot, sliced into sticks / julienned
- 2 cups bean sprouts
- 1 cup Mint and/or Thai basil leaves
Method:
- Combine in a bowl Chang’s Tamari Soy Sauce, Fish Sauce, Sesame Oil and a pinch of salt and pepper. Place the steaks into the bowl and marinate for 15 minutes at room temperature.
- In the meantime, prepare the salad ingredients and rice vermicelli noodles and set aside.
- Next add to a bowl the ingredients for Chang’s Nuoc Cham Sauce and combine well.
- By this time, the steak is ready. Heat in a frying pan or grilled skillet 2 tablespoons of cooking oil. Once hot, place the beef into the pan and cook 4 minutes per side over medium-high heat. Once cooked, remove from stove and set aside to rest for 5 minutes before thinly slicing.
- Bring it altogether. Begin by adding the noodles to a large serving platter, or divide between 4 dinner bowls. Arrange the cucumber, carrot, onion and bean sprouts on top of the noodles and then add the steak and herbs.
- Drizzle over the top Chang’s Nuoc Cham Sauce. Serve.
