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Shared By Lowther Tribe

Sichuan Beef Noodle Salad

Ingredients

  • 3/4 teaspoon Sichuan peppercorns (see Notes)
  • 2 garlic cloves, chopped
  • Zest and juice of 1 lime
  • 1/4 cup (60ml) light soy sauce
  • 600g beef rump steak, cut into thin strips
  • 200g dried vermicelli rice noodles
  • 1/4 cup (60ml) peanut oil or sunflower oil
  • 1 tablespoon rice wine vinegar
  • 1/2 cup (75g) roasted unsalted peanuts, chopped
  • 1 small red onion, thinly sliced
  • 1 bunch fresh mint
  • 1 bunch fresh Thai basil, leaves picked (see Notes)
  • 1/2 bunch spring onions, sliced on an angle
  • 100g sugar snap peas, sliced
  • 1 long red chilli, sliced
  • Extra lime wedges, to serve

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