There’s a hub of vendors on Idowu Martins Street in VI who sell the most glorious produce – fruits and vegetables so fresh they may as well still be in the ground. I was inspired to make this by the pak choi and the huge bell peppers we found there. We had this for supper on one day, and then poured some light vegetable stock over the leftovers the next day, and had it as a soup for lunch. Works well both ways. Sorry I forgot to take pictures of the soupy version, so the pics below are of the preparation and the salad only. Enjoy!

Method:

  • Start off by soaking the glass noodles in cold water
  • Season the beef strips with worcestershire sauce, and suya pepper (AACE Foods Yaji seasoning) and leave to marinate in the fridge for a few minutes/hours depending on how much time you have
  • Put the green beans, pak choi, bell peppers and a handful of onions into a steamer, and steam until the pak choi is just wilted
  • Then, stir fry the seasoned beef and the remaining onions in a teaspoon of olive oil, and sprinkle on a bit more suya pepper
  • Toast the sesame seeds lightly in a pan
  • Chop up an equal mix of fresh coriander and fresh flat leaf parsley
  • Time to plate up. Drain the glass noodles and place a small portion on each plate
  • Layer the wilted pak choi, peppers and green beans over the noodles
  • Place the cooked beef on top of the pile. sprinkle with toasted sesame seeds and the chopped fresh herbs
  • Make the dressing – mix the juices of half a lime, half an orange, half a teaspoon of sugar, and a teaspoon of brandy in a bowl
  • Drizzle a small amount of dressing over the salad and serve

Other Ideas:

  • You can buy actual suya if you don’t feel like faking it at home
  • Use any other meat or seafood
  • Use other kinds of noodles. You could probably even use wild rice!
  • Use any other vegetables you have

I really do love the earthy flavour of Pak Choi and it contrasted really nicely with the sweetness of the peppers and the spiciness of the beef. The dressing gave it all a nice fresh tang. I didn’t use any oil in the dressing, as there was already olive oil on the beef from stir frying. No need to overdo the grease. This meal is more filling than it looks, so don’t be fooled by the smallish portions 😉