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Balsamic beef and glass noodle salad with rocket and parmesan

Name: Balsamic beef and glass noodle salad with rocket and parmesan
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 400g piece lean beef rump steak; 2 garlic cloves, crushed; 1/4 cup (60ml) balsamic vinegar; 200g glass noodles (bean thread vermicelli)*; 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal; 3 firmly packed cups rocket leaves; 1 loosely packed cup basil leaves; 40g parmesan, shaved; 1 tablespoon olive oil

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Balsamic beef and glass noodle salad with rocket and parmesan

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

A real winner of a dish that's perfect for lunch, dinner and leftovers.

400g piece lean beef rump steak
2 garlic cloves, crushed
1/4 cup (60ml) balsamic vinegar
200g glass noodles (bean thread vermicelli)*
1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal
3 firmly packed cups rocket leaves
1 loosely packed cup basil leaves
40g parmesan, shaved
1 tablespoon olive oil

Method

1.

Place steak in a shallow bowl with garlic and 2 tablespoons vinegar. Rub all over beef. Cover and refrigerate for 15-20 minutes.
2.

Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain thoroughly.
3.

Heat a lightly oiled chargrill or barbecue on high heat. Cook beef for 3-4 minutes each side until browned on the outside and cooked medium rare. Stand for 3-4 minutes, then slice thinly and combine with noodles, remaining balsamic and other ingredients. Serve warm or at room temperature.