Sichuan Beef Noodle Salad

By Warren Mendes

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Brighten up your week with a spicy and fragrant beef noodle salad.

All you have to do is throw all your ingredients of Sichuan Beef Noodle Salad

  1. 3/4 teaspoon Sichuan peppercorns (see Notes)
  2. 2 garlic cloves, chopped
  3. Zest and juice of 1 lime
  4. 1/4 cup (60ml) light soy sauce
  5. 600g beef rump steak, cut into thin strips
  6. 200g dried vermicelli rice noodles
  7. 1/4 cup (60ml) peanut oil or sunflower oil
  8. 1 tablespoon rice wine vinegar
  9. 1/2 cup (75g) roasted unsalted peanuts, chopped
  10. 1 small red onion, thinly sliced
  11. 1 bunch fresh mint
  12. 1 bunch fresh Thai basil, leaves picked (see Notes)
  13. 1/2 bunch spring onions, sliced on an angle
  14. 100g sugar snap peas, sliced
  15. 1 long red chilli, sliced
  16. Extra lime wedges, to serve

The instruction how to make Sichuan Beef Noodle Salad

  1. Using a mortar and pestle, grind Sichuan pepper, garlic and lime zest to a paste. Add 2 tbs soy, then rub over beef. Set aside to marinate for 10 minutes.
  2. Meanwhile, cook the noodles according to packet instructions, then drain and cool.
  3. Heat 1 tbs oil in a large frypan over medium-high heat. Add half the beef and cook for 3-4 minutes until browned. Transfer to a plate. Repeat with remaining beef, adding another 1 tbs oil. Rest, loosely covered with foil, for 5 minutes.
  4. For the dressing, combine the rice wine vinegar, lime juice, beef resting juices and remaining 1 tbs soy and oil.
  5. Toss noodles, beef, dressing and all remaining ingredients together in a large bowl. Divide among bowls to serve.

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