Beef salad with crunchy noodles

Ingredients

600 g beef spips

2 carrots, peeled and cut into fine spips (approx 5cm long)

2 Lebanese cucumbers, halved, deseeded and cut into fine spips (approx 5cm long)

125 g snow peas, topped and cut into fine spips

225 g pkt crispy noodles

juice of two limes

3 tbsp sweet chilli sauce

2 tbsp vegetable oil

2 cups loosely packed coriander leaves

Coat the beef sliips in a little oil. Season with salt and pepper. Preheat a non-stick pan to moderately hot. Keep the heat at moderately-high
Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of the beef sliips. Remove the last batch from the pan and allow the beef to cool slightly
Combine the sliips of carrot, cucumber and snow peas with the noodles. Add the combined lime juice, sweet chilli sauce and oil. Add the warm beef sliips to the vegetables and noodles, add the coriander leaves and toss to combine

When buying the crispy noodles, make sure you use ones that say ready to eat on the pack, as some packet noodles need to be cooked first. The crispy noodles give this salad a wonderful crunchy texture
When cooking beef sliips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef will brown well
Use beef stir-fry sliips for this recipe or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks