“I never thought I would find such amazing produce on the Island of Bute in Scotland. Putting on my waders and getting in the water to hand-harvest my own seaweed was an awesome experience. There are literally hundreds of species of seaweed in these waters, each with its own unique flavour and texture. I decided to combine some of the seaweed with the other island local specialty - beef. You may not be able to source the same varieties of seaweed that I did on Bute, so use whatever fresh and dried seaweed you can find. Japanese grocers and fish markets are a good place to start.” Luke Nguyen, Luke Nguyen's United Kingdom

Serves
4

Preparation

20min

Cooking

10min

Skill level

Mid
By
Average: 5 (6 votes)
Yum

Ingredients

  • 400 g piece beef rump
  • 100 g glass noodles
  • 20 g dried dulse flakes
  • 40 g fresh wakame
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • 1 small handful fresh seaweed, sliced
  • 1 small handful Vietnamese mint leaves
  • 4 cherry tomatoes, quartered
  • 1 red onion, thinly sliced
  • 1 handful watercress sprigs, to serve

 

Marinade

  • 1 garlic clove, crushed
  • 20 g fresh kelp, thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 1 tsp sesame oil

 

Dressing

  • 45 g grated palm sugar (jaggery)
  • 80 ml (⅓ cup) lime juice
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 garlic clove
  • 1 tbsp chilli oil
  • 1 lemongrass stalk, white part only, thinly sliced
  • 1 small handful coriander sprigs
  • 2 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 1 hour

To make the marinade, combine all the ingredients together in a bowl. Spread all over the beef, then cover and refrigerate for 1 hour. 

Preheat a barbecue chargrill. 

Meanwhile, soak the glass noodles in hot water for 20 minutes. Drain, then pat dry with paper towel. Using a pair of kitchen scissors, cut the noodles into 4 cm lengths, place in a large bowl and set aside.

To make the dressing, place all the ingredients in a food processor and process until well combined.

Chargrill the beef for 3-4 minutes on each side or until cooked to your liking. Remove and rest for 5 minutes. Using a sharp knife, thinly slice the beef against the grain and reserve any resting juices.

Add the dulse flakes, wakame, herbs, cherry tomatoes and onion to the glass noodles. Pour over the dressing and toss to combine well. Serve the beef on top of the noodle salad, then scatter with the watercress.

 

Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out moreabout the show.