Ingredients

· 350 g Singaporean noodles

· 550 g beef rump steak, trimmed

· ½ cup sesame, ginger and soy marinade

· 1 medium carrot, peeled, grated

· 2 cups beansprouts, trimmed

· 6 green onions, thinly sliced

Method

Place noodles in a heatproof bowl. Cover with boiling water. Stand for two minutes or until tender. Using a fork, separate the noodles. Drain. Return to bowl. Brush the steak with one tablespoon of marinade. Preheat a greased barbecue plate or chargrill over medium-high heat. Cook steak for five minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for five minutes. Thinly slice the steak. Combine remaining marinade with two tablespoons of cold water. Add beef, carrot, beansprouts, onion and marinade mixture to the noodles. Toss to combine. Serve.