Beef and broccoli with crunchy noodles

Heat a frying pan or barbeque to a medium heat.

Rub the steak with 1 tablespoon of oil, garlic, cumin and season. Depending on their thickness, cook for 3-4 minutes each side. Remove and set aside.

In the same pan heat the remaining oil. Add the broccoli cooking for 4 or 5 minutes to char. Add the corn frying for a couple of minutes to get some colour. Remove and place into a large bowl.

To the broccoli and corn add the chickpeas, kale, red onion, herbs and noodles.

To make the dressing combine the sugar and boiling water stirring together. Add the fish sauce and lime juice. Pour over the vegetables and noodles.

To serve place the salad onto plates. Slice the beef thinly and lay on top with a sprinkle of crispy noodles. Drizzle over any juices remaining from the salad.

Remove the meat from the fridge at least 30 minutes before cooking, allowing it to come to room temperature, which reduces shrinking during cooking.

Change up the vegetables for the seasons. Mix in capsicum, Asian greens or cabbage depending on what is in season.

Double the dressing and keep it for another occasion. It will last in the fridge for 2 weeks.