Thai Beef Salad Variation - PROVENIR

Ingredients

• 500g Grass-fed porterhouse steak fat trimmed
• 2 teaspoons Sesame oil
• 125 g Vermicelli noodles
• 80 g Salad leaves
• 200 g Cherry tomatoes halved
• 2 Lebanese cucumber halved lengthways, seeds removed, sliced diagonally
• 1 Red onion thinly sliced
• ¼ cup Coriander leaves
• ⅓ Thai salad dressing*
• Toasted peanuts, chopped, long red chilli, thinly sliced, lime wedges, to serve