Sunday 15 September 2019

Blooming lovely: Asian Flavoured Beef with Noodle Salad

To celebrate Bloom festival, we have three flavoursome recipes sure to spice up your summer

Máire Dufficy's Asian Flavoured Beef with Noodle Salad
Máire Dufficy's Asian Flavoured Beef with Noodle Salad

With the summer months comes an appetite for dishes that are quick to make, lighter to eat, and are perfect for enjoying al fresco. Here, Bord Bia Food Advisor Máire Dufficy brings you a tasty summer option.

Máire will be among the line-up of cooks giving food talks and recipe demonstrations on the Quality Kitchen stage at the Bloom festival, which begins at Dublin's Phoenix Park this Thursday.

The festival's Food Village will also feature Irish food producers, a Grow It Yourself Zone and a Sustainable Seafood Garden.

Máire Dufficy's Asian Flavoured Beef with Noodle Salad

The steaks are also great cooked on the barbecue.

Serves: 6

Time: 30 minutes plus marinating time


6 sirloin or striploin steaks

200g button mushrooms, sliced

1 red chilli, thinly sliced

200g medium noodles, cooked as per packet instructions

Zest and juice of 2 limes

1 medium cucumber, peeled, deseeded and cut into 10cm strips

Handful of coriander leaves, roughly chopped

4 scallions, finely sliced

For the marinade:

2 garlic cloves, peeled and chopped

5cm ginger, peeled and grated

2 tbsp soy sauce

1 tsp sesame oil

2 tsp rapeseed or olive oil

4 tbsp rice wine vinegar

1 tsp five spice powder

2 tsp brown sugar


1 Heat the oven to gas mark 4/180°C/350°F.

2 For the marinade, place the garlic, ginger, soy sauce, sesame oil, one tablespoon oil, vinegar, five spice powder and brown sugar in a large bowl and mix to combine. Add the beef, toss to coat and set aside in the fridge for one hour to marinate, if possible.

3 When you are ready to cook the steaks, remove them from the marinade and pat dry. Reserve the marinade to use later. Season the steaks with salt and black pepper.

4 Heat a little oil in a frying pan until really hot. Cook the steaks in batches. Allow two minutes on each side. Depending on how thick the steaks are and how you like them cooked, you may need to cook them for a further one or two minutes on each side. Let the steaks rest while you make the salad.

5 To make the salad, heat a little more oil in the same frying pan over a high heat. Add the mushrooms and chilli and cook for 5 minutes. Place in a large bowl. Add the reserved marinade to the frying pan. Rinse out the bowl the marinade was in with a couple of tablespoons of water and add this to the frying pan. Bring to a simmer and cook for 2 minutes or until slightly reduced. Then add it into the bowl with the mushrooms.

6 Add the cooked noodles, lime zest, juice and cucumber to the bowl and gently toss to combine. Keep aside a tablespoon of the coriander leaves and half the scallions. Stir the rest through the noodles. Taste and season. Sprinkle the reserved coriander leaves and scallions over the top.

7 Slice the steaks and serve them along with the noodle salad.

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