A bright, gingery vinaigrette balances out the rich steak and crunchy vegetables in this quick and simple salad that puts a new twist on a classic stir-fry combo.
250g sirloin steaks
3 tbsp soy sauce
5cm piece ginger, peeled and grated
2 tsp SPAR extra virgin olive oil
200g ready prepared rice noodles
1 red pepper cut in strips
1 carrot cut in ribbons
4 radishes thinly sliced
finely grated zest and juice 1 lime
2 tbsp sweet chilli sauce
2 handfuls rocket
Combine 3 tbsp soy sauce with a 5 cm piece peeled and grated ginger in a large bowl, add 250g sirloin steak and set aside to marinate for around 15 minutes.
Heat 2 tsp oil in a frying pan, add the steaks and cook for 5-10 minutes turning once or twice to your liking.
Remove from the pan and cover while resting.
Add any remaining marinade, bring to the boil then set aside to cool slightly.
Combine 200g ready prepared rice noodles, a thinly sliced red pepper, 1 carrot cut in ribbons (using a vegetable peeler), 4 thinly sliced radishes, the finely grated zest and juice 1 lime, 2 tbsp sweet chilli sauce and 2 handfuls rocket.
Divide between 2 plates. Slice the steak and top the noodle salad then drizzle over the warm marinade.