Rump & mango noodle salad

Give your Rump steak a nutritious and flavour-packed twist with this deliciously healthy mango, fresh coriander and vermicelli noodle salad.

For the salad:

Rump steak
200g rice vermicelli noodles
1 carrot peeled
¬º of a cucumber
¬? a mango peeled
3 spring onions
Fresh coriander (bunch)
1 red chilli, seeds removed
30g dry roasted peanuts, roughly chopped

For the Chilli rub:

2 tbsp paprika
2 tsp sea salt
2 tsp ground coriander
2 tsp Chinese five spice
1 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cayenne pepper

For the Soya and lime dressing:

2 limes, juice only
3 tbsp soya sauce
1 tbsp golden caster sugar

For the salad:

Rump steak
200g rice vermicelli noodles
1 carrot peeled
¬º of a cucumber
¬? a mango peeled
3 spring onions
Fresh coriander (bunch)
1 red chilli, seeds removed
30g dry roasted peanuts, roughly chopped

For the Chilli rub:

2 tbsp paprika
2 tsp sea salt
2 tsp ground coriander
2 tsp Chinese five spice
1 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cayenne pepper

For the Soya and lime dressing:

2 limes, juice only
3 tbsp soya sauce
1 tbsp golden caster sugar

Step 1

Soak the noodles in boiling water for 5 minutes, then drain and set aside in a large bowl.

Step 2

To make the dressing combine all the ingredients into a bowl and set aside until the sugar has dissolved.

Step 3

Prepare the vegetables – cut the carrot and cucumber into fine matchsticks, slice the spring onions thinly and diagonally, peel and chop the mango into slices and finally pick the coriander leaves and finely chop the chilli.

Step 4

Add the vegetables, mango, coriander and chilli to the noodles. Pour over the dressing, toss everything together until fully combined.

Step 5

Plate up and sprinkle over the crushed peanuts and serve with sliced beef.