Beef and Glass Noodle Salad

Serves 4

Ingredients

• 1/2 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
• 100 gms of Outback Storm (Hot Chilli Tomato & Basil Relish)
• 500 g beef fillet, 5cm in diameter
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon dried shrimp
• 1 teaspoon jasmine rice
• 1 stem lemon grass (white part only)
• 2 coriander roots, finely chopped
• 2 fresh kaffir lime leaves, finely chopped
• 1-2 tablespoons lime juice
• 2 teaspoons finely chopped ginger
• 300 g mung bean vermicelli
• 1 Lebanese cucumber, peeled, cut into half lengthways and into 1 cm pieces
• 1 vine-ripened tomato, cut into 1 cm wedges
• 1 red onion, cut into thin wedges
• 3 tablespoons Vietnamese mint
• 1 tablespoon crisp fried shallots
• 2 tablespoons coriander leaves


DRESSING

• 1/3 cup limejuice
• 2 tablespoons grated palm sugar
• 1 tablespoon fish sauce
• 1/3 teaspoon TURBO SUPER CHARGE
• 1 teaspoon sesame oil
• 1/2 teaspoon tamarind puree

Preparation

1 Heat a char grill plate or frying pan over high heat. Brush the beef with the oil and season generously with salt and black pepper. Sear on all sides for 3-4 minutes ensuring the meat remains rare in the centre. Remove and allow to rest

2 Meanwhile, dry-fry the dried shrimp and rice in a clean frying pan for 1-2 minutes, or until fragrant. Place in a spice grinder or mortar and pestle and grind to a fine powder. Mix the powder with the lemon grass, Habanero paste, coriander roots, lime leaves, limejuice and ginger in a non-metallic bowl. Add the beef and turn to coat well on all sides. Cover and marinate for 5 minutes, then cut into 1 cm thick slices across the grain.

3 To make the dressing, combine all the ingredients in a small bowl.

4 Place the vermicelli in a heatproof bowl, cover with boiling water and soak for 3-4 minutes, or until softened. Drain, rinse under cold water and drain again. Transfer the noodles to a large bowl, then add the beef, cucumber, tomato, red onion, roast tomato chilli relish, mint and dressing and toss well. Serve garnished with crisp fried shallots and coriander leaves