This easy, healthy, great tasting recipe is from Michele Cranston's lovely new book Summer (Mudoch Books $39.99).
It's typical of the recipes throughout which feature food with a sense of adventure and fun. Tropical fruit, leafy bowls of salad, grilled seafood, tangy Asian noodles and spiced couscous, food that not only tastes great but is good for you.
- 2 limes - zest and juice
- 1 orange - zest and juice
- fish sauce - 2 tablespoons
- toasted sesame oil - 1 teaspoon
- palm sugar - 1 tablespoon, grated (or soft brown sugar)
- garlic - 1 clove, crushed
- lemongrass - 2 tablespoons, finely chopped, white part only
- fresh ginger - 1 tablespoon, julienned
- red chilli - 1 large, seeded and finely sliced
- olive oil - 2 tablespoons
- beef sirloin - 250g (9oz) piece
- somen noodles - 200g (7oz)
- coriander (cilantro) - 1 handful, leaves only
- Thai basil - 1 handful, leaves only
In a small bowl, mix together the lime zest, lime juice, orange zest, orange juice, fish sauce, sesame oil, sugar, garlic, lemon grass, ginger and chilli. Stir until the sugar has dissolved, then cover the dressing and set aside until ready to use.
Heat the olive oil in a frying pan over high heat and add the beef. Cook on each side for 2–3 minutes, or until well seared. Transfer the meat to a bowl, cover loosely with foil and leave to rest.
Bring a large pot of salted water to the boil. Add the noodles and cook for 2 minutes, then drain and rinse under running water. Put the noodles in a large bowl and pour half the dressing over. Toss well to coat, then divide the noodles among four bowls.
Finely slice the beef and arrange over the noodles. Scatter with the coriander and basil leaves and spoon the remaining dressing over the top.