Thai Noodle Salad with Oakleigh Ranch Wagyu Ribeye

SERVES 4

12 oz Oakleigh Ranch Ribeye (or a 1 inch slice)
1 1/2 tbsp fish sauce

Dressing for beef
1 1/2 tsp Sesame oil
1 tbsp Light Olive oil
1 1/2 tsp Light Soy Sauce

For the noodles
170g Rice Vermicelli noodles
110g Fresh Mint leaves
110g Fresh Coriander leaves
1 small Spanish onion, peeled and thinly sliced
1 large Cucumber, deseeded and cut into thin strips
30g Mangetout or Snap Peas, stems trimmed

Dressing for noodles
1 tsp Chili flakes, dry fried, then ground in mortar
1 tbsp Palm sugar
11/2 tbsp Fish sauce
2 tbsp Lime juice

• Mix beef with fish sauce and set aside to marinate.
• Mix together dressing ingredients for beef.
• Cover noodles with boiling water and let stand for five minutes.
• Drain and run through cold water until cool.
• Toss with salad ingredients.
• Cook beef on high heat for three minutes each side and then rest for five minutes.
• Thinly slice and toss with 3/4 of the beef dressing.
• Combine ingredients for the noodle dressing and toss through combined noodles and salad ingredients.
• Place noodles on serving plates and top with beef strips.
• Drizzle with remaining beef dressing.