• 2 Serves
  • 15 min prep time
  • 5 min cooking
  • 322 Cal / serve


  • 1 Tablespoons Reduced Salt Soy Sauce (20g)
  • 1 Teaspoons Olive Oil (5g)
  • 2 X 100g Lean Beef Fillets (200g)
  • 1 Tablespoons Sesame Seeds (13g)
  • 50g Vermicelli Rice Noodles
  • 1 Lebanese Cucumber (135g), cut into ribbons
  • 2 Red Radish (40g), trimmed & thinly sliced
  • 1/2 Cups Fresh Coriander (20g), chopped
  • 1 X 2cm pieces Ginger (10g), finely grated
  • 1/2 Fresh Lime (25g), juiced


    1. Combine 1 teaspoon soy sauce and 1/2 teaspoon olive oil in a small dish. Add steak and turn to coat. Set aside for 5 minutes.
    2. Preheat a medium non-stick frying pan over medium-high heat. Coat steak in sesame seeds and place into pan. Reduce heat to medium and cook for 1 1/2 minutes each side for medium-rare or to your liking. Transfer to a plate and set aside for a few minutes to rest.
    3. Meanwhile, cook noodles in a saucepan of boiling water for 2 minutes. Drain into a colander, rinse under cold running water then drain well and squeeze out excess liquid.
    4. Place in a bowl with cucumber, radish and coriander leaves. Whisk ginger, lime, remaining soy sauce and oil in a small bowl. Add to noodle mixture and toss to coat.
    5. Divide noodle mixture between plates. Slice steak and place on top to serve.

    Mish Tips

    • Use a vegetable peeler to cut cucumber into ribbons.
    • For a more authentic Asian flavour, replace the olive oil with sesame oil and the radish with 100g daikon (Japanese radish), cut into ribbons. It is available from most greengrocers.

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