Our Favourite Recipes
Pesto Beef Hot & Sour Asian Salad

Pesto Beef Hot & Sour Asian Salad

This mouth-watering Asian-inspired salad stars seared rump steak in a zesty lime, soy, chilli and ginger dressing, before it's tossed into Sacla’ Fresh Coriander & Red Chilli Pesto. Served on a bed of crunchy vegetables and noodles, this gorgeous dish is simply bursting with flavour.
Profile Serves: 4
Icon/Time On the table in: 30 mins
SHOP ALL PESTO
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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
  • 190g jar Sacla’ Fresh Coriander & Red Chilli Pesto
  • Sea salt & freshly ground black pepper
  • Handful fresh mint leaves
  • Handful fresh basil leaves

Method

  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 the Fresh Coriander & Red 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.
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