Crunchy Thai beef salad – Food & Home Magazine

Ingredients

• <h3>Salad</h3>
• 200g PnP Instant Noodles Beef
• 250g PnP Butchery Rump Steak
• 15ml (1 tbsp) PnP Extra Virgin Olive Oil
• salt and freshly ground black pepper, to taste
• 1 PnP Red Pepper, julienned
• 2 PnP Carrots, julienned
• 1 red onion, peeled and julienned
• 1 small PnP Red Cabbage, sliced
• <h3>Dressing</h3>
• 60ml (¼ cup) lime juice
• 30ml (2 tbsp) PnP Extra Virgin Olive Oil
• 30ml (2 tbsp) fish sauce
• 10ml (2 tsp) PnP Brown Sugar
• 10ml (2 tsp) PnP Crushed Chilli, Ginger and Garlic
• handful fresh PnP Coriander, chopped + extra, to serve
• sesame seeds, to serve