1 tsp Soy sauce
1 tsp Fish sauce
Dressing:
3 Tbsp Lime juice
1 Tbsp Fish sauce
2 tsp Water
2 tsp Brown sugar
½ small Garlic clove, sliced
Salad and noodles:
2 Lebanese cucumber, or half a skinny telegraph cucumber
1 cup Watercress, sprigs
6 snake beans, or 18 baby round beans, ends trimmed
½ cup Fresh mint, large leaves roughly chopped
¼ cup Vietnamese mint leaves, large ones halved
1 Green chili, cut into small dice
1 packet Rice noodles, cooked and refreshed in cold water
Marinate beef in soy and fish sauces for 30 minutes. Stir dressing ingredients together until sugar has dissolved. Heat a cast iron pan or non-stick pan to medium-high heat. Lift beef from marinade and add to pan. Cook for about 2 minutes each side until medium-rare. Remove to a clean plate and set aside for 5 minutes. Halve cucumbers lengthwise and deseed, then slice into ribbons using a mandolin or sharp vegetable peeler. Cut beans into 4cm lengths and add to a wide mixing bowl with cucumber. Add watercress, herbs and chilli to bowl. Cut beef lengthwise into 3cm wide strips, then slice crosswise into bite-sized slices. Place beef on top of salad, pour dressing over salad. Toss gently and transfer to a serving platter. Serve with cool rice noodles.