INGREDIENTS 

• Juice from 1 lime
• Splash light soy sauce
• 1 tbsp. fish sauce
• Pinch caster sugar
• Sea salt & freshly ground black pepper to taste
• 1 red chilli, de-seeded, finely sliced
• 5cm piece fresh ginger, peeled and finely sliced
• 2 cloves garlic, grated
• 2 rump steaks, trimmed of fat
• 1 tbsp. vegetable oil
• 150g rice vermicelli noodles
• 4 carrots, peeled with a T-peeler
• 160g pack sugar snap peas, sliced
• ½ red onion, finely sliced
• 250g sweet mixed baby tomatoes or use baby plum, halved
• 1/2 jar Fiery Chilli Pesto
• Sea salt & freshly ground black pepper
• Handful fresh mint leaves
• Handful fresh basil leaves

INSTRUCTIONS 

1. In a small bowl, mix together the lime juice, fish sauce, soy and sugar, then season and add the chilli, ginger and garlic before stirring. Put to one side.
2. Heat a griddle pan to hot, brush the steaks with the oil and add to the pan. Cook for about 2 mins each side, depending on how pink you like them. Remove the steaks and put them to one side.
3. Sit the noodles in a bowl and pour over boiling water, then leave to soak for a couple of mins or as per pack instructions then drain and put to one side.
4. To assemble the salad, slice the beef and add to a large bowl with the carrots, sugar snaps, onions and tomatoes, then tip in the soy sauce mixture and stir to combine before adding Fiery Chilli Pesto and tossing gently.
5. Transfer the noodles to a serving plate then pile on the salad and beef and top with mint and basil leaves to serve.