Sweet Chilli & Lime Beef Vermicelli Salad

Ingredients

• 500g beef stir-fry strips
• 250g vermicelli noodles
• ½ iceberg lettuce, finely sliced
• 1 telegraph cucumber, sliced into thin strips
• 2 carrots, julienned or grated
• 2 limes
• 6 tbsp Trident Sweet Chilli Sauce, divided
• ½ cup roasted salted peanuts, roughly chopped
• Salt and pepper
• 1 tbsp cooking oil

Instructions

1. Prepare the vermicelli: Cook or soak the vermicelli according to the packet instructions. Drain thoroughly and rinse under cold water. Set aside to cool.
2. Make the dressing In a small bowl, combine 4 tbsp sweet chilli sauce, Juice of 2 limes, 2 tbsp water. Mix well and taste. It should be sweet, zingy and slightly spicy, with the lime cutting through the sweetness. Add a small pinch of salt if needed, and more sweet chilli as required.
3. Cook the beef: Pat the beef dry and season with salt and pepper. Heat the oil in a large frying pan over high heat. Once hot, add the beef and cook for around 3-5 minutes, tossing occasionally, until browned and cooked to your liking. Avoid overcrowding the pan - cooking in two batches is better if necessary. Add the remaining 2 tbsp sweet chilli sauce during the final minute and toss until the beef is glossy and lightly caramelised.
4. Build the salad: Add the cooled vermicelli, lettuce, cucumber and carrot to a large bowl.
5. Pour over most of the lime dressing and toss everything together until evenly coated.
6. Serve: Divide between four bowls and top with the warm sticky beef. Scatter generously with chopped peanuts and drizzle over the remaining dressing. Serve straight away.