Ingredients
350 grams packet fresh Singapore noodles
550 grams beef rump steak, trimmed
0.5 cup(s) sesame, ginger and soy marinade
1 part(s) medium carrot, peeled, grated
2 cup(s) beansprouts, trimmed
6 part(s) green onions, thinly sliced diagonally
Directions
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Return to bowl.
- Brush steak with 1 tablespoon marinade. Preheat a greased barbecue plate or chargrill over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
- Combine remaining marinade with 2 tablespoons cold water. Add beef, carrot, beansprouts, onion and marinade mixture to noodles. Toss to combine. Serve.
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