Ingredients

• Steak Marinade
• 1kg rump steak
• 1 inch piece of ginger, grated
• 1/4 cup soy sauce
• 3 tbsp. brown sugar
• 2 tbsp. lime juice
• 1 tbsp. fish sauce
• 1/2 tsp garlic powder
• 1 tbsp. sesame oil
• cracked black pepper
• Dressing
• 1/4 cup lime juice
• 1/4 cup hot chilli paste
• 1/4 cup vegetable oil
• 2 tbsp. fish sauce
• 2 tbsp. sugar|
• 1 tbsp. honey
• 1 garlic clove, finely chopped
• Salad Ingredients
• 1 cos lettuce, washed and torn into small pieces
• 2 cups wombok (cabbage), finely chopped
• 1 large carrot, grated
• 3 spring onions, sliced
• 1/4 cup chopped parsley
• 1/2 cup torn basil leaves
• 1/4 cup torn mint leaves
• 1/4 cup toasted shredded coconut
• 1/4 cup hopped salted, roasted peanuts
• 2 cups cooked noodles
• 1 tbsp. sesame oil

Instructions

1. Steak Marinade: Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Place the steak in a large zip lock bag with the marinade and leave in the fridge for 6 to 12 hours.
2. Heat a large fry pan over medium heat, remove the steak from the marinade (discard marinade) and cook the steak for 3 minutes on each side. Rest for 10 minutes before slicing into strips.
3. Dressing: Combine all the ingredients in a small bowl until sugar is dissolved and reserve.
4. Salad: Toss the cooked noodles with the sesame oil and place in a large bowl with the lettuce, wombok, carrot, onions, and herbs. Add the steak and drizzle over the dressing and toss to combine. Top with the toasted coconut and peanuts and serve immediately.