2 fillet steaks, trimmed of all fat
1 large carrot, cut into thin matchsticks
75g fine rice noodles
2 limes, juiced
1 tbsp finely chopped ginger
1 tsp caster sugar
3 tbsp cilantro and mint, finely chopped
1 red chili, finely sliced
½ tbsp unsalted peanuts, chopped
Season the steaks and pan-fry for 3-4 minutes each side and set aside.
Pour boiling water from a kettle over the noodles and let sit for 5 minutes.
Drain and rinse in cold water.
Mix the lime juice with the ginger, sugar, chili and fresh herbs. Add some seasoning.
Divide the noodles between two plates and top with carrots and the meat.
Pour the dressing over and finish with a small sprinkling of peanuts.
Recipe adapted from: Good Food