Name: Mason Mount's steak noodle salad
Total time: 1200 s
Yield: 4
Ingredients: 1 teaspoon five-spice powder; 400 gram rump steak; 100 gram rice vermicelli noodles; 1 lime; 1 teaspoon reduced-salt soy sauce; 1 teaspoon honey; 1 piece root ginger; 80 gram radish; 170 gram cucumber; 1 carrot; 1 red chilli

Step 1

Sprinkle the five-spice (3 g) over the rump steaks (400 g) and set aside to marinate for 15 minutes.

Step 2

Heat a splash of olive oil in a non-stick frying pan over a medium-high heat. Cook the steak for 3-5 minutes on each side, until cooked to your liking. Remove from the heat and set aside.

Step 3

Cook the vermicelli noodles (100 g) according to the pack instructions. Drain and set aside.

Step 4

Combine the lime zest and juice (1) , soy sauce (5 mL) , honey (7 g) and ginger (1 piece) in a small bowl to make a sauce.

Step 5

Toss the radish (80 g) , cucumber (170 g) , carrot (1) and red chilli (1) in a large bowl with the dressing and cooked noodles. Tumble onto a platter. Slice the steak into thin strips and arrange on top of the noodles and veggies.

Mason Mount's steak noodle salad

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Totally tropical pineapple carpaccio with hot honey and mint

Green goddess spaghetti

Orange speckled egg blondies

Turkey katsu curry

Lean beef burgers with smoky sweet potato wedges, broccoli and tomato salsa

Chocolate love bark

Sophie Ingle's epic post-match nachos

Mixed seed and onion soda bread with smoked salmon and chilli beetroot

Pea, crab and za’atar fritters

Salted caramel French toast

Honey, ricotta and pink lady apple toasts

Quick and easy one-pot tomato and cannellini bean orzo

Pork tacos with tangy pineapple salsa

Seriously spooky and smoky sweetcorn ribs

'Nduja bruschetta

Roast squash and ricotta pasta with mozzarella