We eat a LOT of chicken at home, as it is a good source of low fat protein and readily takes up whatever flavours you sling at it. Occasionally though, only red meat will do.
This is a great way of making a pound of steak feed three to four adults, making it light on your wallet as well as your waistline! If you have big meat eaters just increase the amount of steak.
This salad is delicious served in a baby gem lettuce or chicory leaf as a cold starter and would then feed 5-6 with no problem.
I use a horizontal bladed speed peeler to make the ribbon vegetables; it really is quick and easy and that way you get lovely uniform slices or you can use a mandolin or the fine slicing blade on a food processor.
This is a great salad to make for vegetarians minus the meat and can easily be bulked out by some teryaki glazed tofu.
150g Soba noodles
2 -3 tbs vegetable oil
Few drops sesame oil (optional)
500g rib eye (porterhouse) steak - I use two thin ones
1tbs kosher Worcestershire sauce (to replace the Nam Pla)
1tbs soy sauce
1 1/2 tbs mirin (Japanese rice wine) or sherry
juice of two limes
2tbs runny honey
2 banana shallots, peeled and finely sliced
1 red chilli finely chopped
1-2 garlic cloves finely chopped
1 stick of lemongrass bashed and chopped
1 head of chinese leaf shredded
2 small carrots peeled into ribbons
1/2 cucumber in ribbons
5 spring onions finely sliced
Big handful of coriander roughly chopped
Big handful of mint roughly chopped
Bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain, rinse well in cold water and set them aside in a very large bowl with about 1/2 a tablespoon of the oil stirred through to stop them sticking.
Heat a tablespoon of oil in a heavy based frying pan and add the steaks until cooked to your preference. We like ours rare. Alternatively brush them with oil and cook on a hot griddle.
While the steaks cool make the dressing by whisking together the soy sauce, worcester sauce, mirin or sherry, lime juice, honey and sesame oil if using.
Slice the steaks finely across the grain trimming off the fat.
Heat a heavy based frying pan to medium add the remaining oil and then the shallots, chilli garlic and lemongrass. Cook for 2 -3 minutes stirring often until they are softened and lightly browned.
Add the shallot mixture to the noodles with the sliced steak, the Chinese leaf, carrot and cucumber. Give the dressing another quick whisk and pour over. Scatter over the herbs and mix together gently to combine all the ingredients.