Sichuan Beef Noodle Salad

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

The ingredient of Sichuan Beef Noodle Salad

• 3 4 teaspoon sichuan peppercorns see notes
• 2 garlic cloves chopped
• zest and juice of 1 lime
• 1 4 cup 60ml light soy sauce
• 600g beef rump steak cut into thin strips
• 200g dried vermicelli rice noodles
• 1 4 cup 60ml peanut oil or sunflower oil
• 1 tablespoon rice wine vinegar
• 1 2 cup 75g roasted unsalted peanuts chopped
• 1 small red onion thinly sliced
• 1 bunch fresh mint
• 1 bunch fresh thai basil leaves picked see notes
• 1 2 bunch spring onions sliced on an angle
• 100g sugar snap peas sliced
• 1 long red chilli sliced
• extra lime wedges to serve

The Instruction of sichuan beef noodle salad

• 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
• meanwhile cook the noodles according to packet instructions then drain and cool
• 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
• for the dressing combine the rice wine vinegar lime juice beef resting juices and remaining 1 tbs soy and oil
• toss noodles beef dressing and all remaining ingredients together in a large bowl divide among bowls to serve

Nutritions of Sichuan Beef Noodle Salad

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