1 tbsp vegetable oil
500g sirloin steak or strip steak
120g rice noodles
120ml rice vinegar
2 tbsp fish sauce (nam pla)
2 tbsp sugar, or to taste
200g prepared coleslaw mix (shredded cabbage and carrot)
3 radishes, thinly sliced
Handful of fresh basil, torn
40g unsalted roasted peanuts, finely chopped
- Heat the oil in a large heavy pan over a medium-high heat until shimmering. Cook the steak for 3-4 minutes per side, then transfer to a board, tent loosely with foil and allow to rest for 10 minutes.
- Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Drain and rinse under cold water.
- Whisk the rice vinegar, fish sauce and sugar together in a large bowl until the sugar is dissolved. Slice the steak thinly and add to the bowl along with the noodles, shredded vegetables, radishes, basil and peanuts. Toss to combine, then serve.
416kcals, 15.9g fat (4.5g saturated), 20.4g carbs, 8.4g sugars, 41.8g protein, 2.7g fibre, 0.806g sodium