I love the idea of a one plate dish and this pretty much covers it with the meat, noodles and salad all in one bowl.
Cook the steak the way you like it, I’m a rare to medium rare kind of a girl!
2 large thick sirloin/porterhouse steaks
1 teaspoon freshly grated ginger
1 clove garlic, grated
1 teaspoon 5 spice powder
1 tablespoon gluten free soy sauce
100g rice vermicelli noodles
50g raw peanuts, roughly chopped
150g mixed lettuce leaves
small bunch fresh coriander
juice of 1 lime
1 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon brown sugar
In a shallow dish, combine the ginger, garlic, 5 spice powder and soy sauce.
Add the steaks and coat completely in the marinade, leave to marinade for 20 minutes.
Heat a frying pan over a very high heat or use a very hot barbecue plate.
Remove the steak from the marinade and wipe off the marinade with kitchen towel.
Add the steak to the pan and cook the way you like it, I’m a rare to medium rare girl!
Set the cooked meat aside somewhere warm to rest.
Prepare the noodles as per the packet instructions and set aside.
Layer up the salad using the leaves, noodles, peanuts and coriander.
Combine the dressing ingredients in a small bowl, add any juices from the rested steaks.
Remove the fat from the steak and then slice, top the salad with the steak slices and then drizzle over the dressing.