BEEF AND RICE VERMICELLI SALAD WITH LIME AND CHILI DRESSING 400 g beef rump steak 100 g rice vermicelli 150 snow peas 1 (400 g) telegraph cucumber 1 tablespoon fresh coriander leaves LIME AND CHILI DRESSING 1/4 cup lime juice 2 tablespoons peanut oil 1 red Thai chili, seeded, sliced Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; rest 5 minutes, slice thinly.

Meanwhile, cook vermicelli in large pan of boiling water, uncovered, about 2 minutes or until just tender; drain. Rinse vermicelli under cold water; drain.

Slice snow peas in half diagonally. Cut cucumber in half lengthways; discard seeds, slice diagonally.

Gently toss beef, vermicelli, peas and cucumber in large bowl with dressing; sprinkle with coriander leaves.

LIME AND CHILI DRESSING
Combine ingredients in screw-top jar; shake well. 

Serves 4.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]