Zesty and fragrant with fresh lime, herbs and lemongrass, this warm noodle bowl is simple to prepare but delivers a punch of flavour with tender, pan-fried steak. It’s a great quick-fix for nights that are short on time.
Finely grate lemongrass. Crush garlic. Place lemongrass, garlic, beef, cracked black pepper and oil in a bowl and mix to combine. Set aside.
Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until softened. Drain and rinse under cold water.
Finely chop chilli. Finely zest and juice lime. Place chilli, lime zest and juice, fish sauce and 1 teaspoon sugar in a bowl and mix to dissolve sugar. Set aside.
Thinly slice cucumber and radishes. Pick coriander and mint leaves from their stems. Place cucumber and radish, ½ the coriander and mint in a bowl with noodles and toss to combine.
Heat a medium frypan over high heat. Add beef and cook for 3 minutes each side for medium-rare or until cooked to your liking. Set aside on a plate to rest for 5 minutes.
Add dressing to noodle salad and toss to combine. Slice beef. Divide noodle salad between bowls, top with beef and remaining herbs to serve.