Ingredients
- 400 gram beef rump steak, a lean piece
- 2 garlic cloves, crushed
- 1/4 cup balsamic vinegar (60ml)
- 200 grams dried glass noodles (bean thread vermicelli)see note
- 1 Lebanese cucumber, halved lengthways and thinly sliced on the diagonal
- 3 cups rocket leaves, firmly packed
- 1 cup basil leaves, loosely packed
- 40 grams parmesan, shaved
- 1 tablespoon olive oil
How to Make
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Step 1: Place steak in a shallow bowl with garlic and 2 tablespoons vinegar and rub it all over beef and then cover and refrigerate for 15-20 minutes.
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Step 2: Place noodles in a bowl and cover with boiling water and let stand for 5 minutes or until softened and then drain thoroughly.
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Step 3: Heat a lightly oiled chargrill or barbecue on high heat and cook beef for 3-4 minutes each side until browned on the outside and cooked medium rare and let stand for 3-4 minutes, then slice thinly and combine with noodles, remaining balsamic and other ingredients.
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Step 4: Serve warm or at room temperature.
Tips & Variations
- Available from Asian food shops and selected supermarkets.
We hope you enjoy this recipe!
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