2cm piece lemon grass stalk (white part only), finely chopped*
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp sesame oil
300g sirloin steak
1 large carrot
1 Lebanese cucumber
50g snow peas**
2-3 spring onions
Handful mint leaves, torn
Handful coriander leaves
2 cups (70g) crispy noodles
¼ cup Wattie's Creations Sweet Chilli Sauce
1 Tbsp lime juice
1 Tbsp fish sauce
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 150g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Whisk together marinade ingredients. Place steaks in a low sided dish and pour over marinade. Toss to coat. Cover. Refrigerate for 30 minutes or longer if you wish.
Prepare salad ingredients. Cut carrots and cucumber into thin matchstick pieces. Trim snow peas and spring onions, cut into thin strips. Place in a mixing bowl with the mint and coriander leaves.
Remove steaks from marinade. Heat a frying pan and cook steaks over a high heat for 2-3 minutes each side until steak is done to your liking. Alternatively, these can be cooked on a preheated BBQ. Remove the steaks from the heat and allow to rest for 5 minutes. Slice steaks thinly on an angle across the grain.
Just before serving toss meat into the prepared salad with the crispy noodles and dressing with a lime wedge if you wish.
Whisk ingredients together.
Replace fresh lemongrass with 1-2 tsp preserved lemongrass, if wished.
Switch It Up
If snow peas aren't available substitute with bean sprouts.
Replace beef steaks with chicken breasts, if you wish.