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Beef & Mushroom Noodle Salad

Yields4 ServingsCook Time15 mins

 400g beef rump steak, trimmed
 8 large flat mushrooms, sliced
 olive oil cooking spray
 350g packet fresh Singapore noodles (see note)
 2 tbs kecap manis
 1/4 cup sweet chilli sauce
 2 tbs peanut oil
 6 green onions, sliced
 1/2 cup unsalted roasted peanuts, roughly chopped

Preheat a barbecue or char-grill on medium-high heat. Spray steak and mushrooms with oil and season with salt and pepper.


Barbecue or char-grill steak for 4 minutes on each side (for medium) or until cooked to your liking. Remove to a plate, cover with foil. Set aside to rest. Barbecue or char-grill mushrooms for 5 minutes, turning often until tender. Transfer to a plate.


Meanwhile, place noodles in a heat-proof bowl. Cover with boiling water. Set aside for 5 minutes. Drain, refresh the noodles in cold water then drain well again. Separate noodles. Place noodles in a large bowl.


Combine kecap manis, sweet chilli sauce and oil in screw top jar. Shake well. Slice steak into 1 cm-thick slices. Add to the noodles with mushrooms, green onions, peanuts and dressing. Gently toss to combine. Serve.

Nutrition Facts

Servings 0