LEMONGRASS RIBEYE STEAK NOODLE SALAD

True to a Vietnamese-style salad, adding rice noodles makes this a complete meal balanced with lots of exciting summer flavours.

SERVES 2 FOR THE BEEF

★ Slice the beef into 1cm strips. Mix together all the remaining beef ingredients except the onion and oil. Coat the beef in the marinade and leave for 20 minutes while you prepare the rest of the salad.

★ For the pickle, mix the vegetables in a bowl with a good sprinkling of salt. Set aside for 15 minutes. In another bowl, mix the sugar and cider vinegar and then pour over the vegetables.

★ To prepare the salad, fry the spring onions gently in the oil for 5 minutes, then set aside.

★ To make the salad dressing, place all the ingredients in a bowl (reserving some of the nuts