Thai-style Weeping Steak Bowls with Pickled Cucumber Slaw

Ingredients

• 100g (3½oz) dried vermicelli noodles
• 2 x 150g (5½oz) sirloin steaks, trimmed
• Salt and black pepper, to taste
• ½ cucumber, finely sliced
• ½ small red onion, finely sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp water
• 2 scant tsp honey
• 1 garlic clove, finely grated
• Pinch of dried chilli flakes
• Coriander (cilantro) and mint, to serve
• Lime wedges, to serve
• Chopped peanuts or sesame seeds, to serve (optional)

Instructions

1. Soak the noodles in just-boiled water for 3–5 minutes, then drain and rinse under cold water.
2. In a bowl, combine the cucumber, red onion, rice vinegar and sugar with a pinch of salt; set aside to pickle.
3. In another bowl, whisk the fish sauce, lime juice, water, honey, garlic and chilli flakes together until the honey dissolves; adjust the sweetness to taste.
4. Season the steaks with salt and pepper. Heat a heavy pan over a high heat and sear the steaks for 1½–2 minutes on each side for rare, or longer if preferred. Rest for 5 minutes, then slice thinly against the grain.
5. Divide the noodles between bowls, top with slices of steak, pickled slaw, herbs and dressing. Finish with lime wedges and optional peanuts or sesame seeds.