If there is ever such a thing as leftover steak in your house (a rare predicament in mine, but we bought 5 minute steaks yesterday) this recipe is perfect for you. It is a lighter way to enjoy steak and its great for warmer days or if you’re watching what you eat a bit more. While this is not strictly a Thai recipe, there are a lot of elements of Thai cooking in this. A perfect Summer meal. (Plus I am feeling not a small amount of pride that D has started eating

For a salad to serves 2 you will need:

2 minute steaks

1 teaspoon chilli flakes

1 tablespoon fish sauce

1 teaspoon brown sugar

1 teaspoon sesame oil

The juice of one lime

8-10 cherry tomatoes

1 large handful coriander

2 spring onions

1 large handful spinach

100g rice noodles

1 teaspoon cornflour

1 teaspoon soy sauce

 

Prepare the marinade; mix the sugar, lime juice, fish sauce, soy sauce, chilli and oil. Slice the spring onion and shred the coriander and add to the liquid.

Slice the steak into strips. Put the frying pan onto a high heat and add a little oil. Add the steak and the flour and fry for about 1 minute. Put the steak strips in the marinade and allow to cool.

Half your tomatoes. Cook the noodles according to the instructions on the pack. Then rinse the noodles with cold water. Toss the noodles, tomatoes and spinach in the salad.

If you like you can toast the sesame seeds, but we were too hungry and I sort of forgot to do it. (I had that Monday feeling…)