Give your palate the heads up to get prepped for zesty freshness, because this beef noodle salad hits with a monsoon of aromatics. There's fragrant lemongrass, a good kick of pepper, herby leaves, bitey radish, acid from lime and a swift and fiery heat (if you're into it). Together with the umami oomph of pan-fried steak, it'll knock your socks all the way off.
Remove your steaks from the fridge 30 minutes before cooking to allow it to come to room temperature. Finely grate lemongrass. Peel and crush garlic. Place lemongrass, garlic, beef, cracked black pepper and oil in a bowl and mix until beef is completely coated in the marinade ingredients. Set aside while you continue with step 2.
Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until softened. Drain and rinse under cold water.
Finely chop chilli. Finely zest and juice lime. Place chilli, lime zest and juice, fish sauce and sugar in a bowl and mix to dissolve sugar. Set aside.
Thinly slice cucumber and radishes. Pick coriander and mint leaves from their stems. Place cucumber and radish, ½ the coriander and mint in a bowl with noodles and toss to combine.
Heat a frypan over medium-high heat. Add beef and cook for 3 minutes each side for medium-rare or until cooked to your liking. Set aside on a plate, cover with foil and rest for 5 minutes.
Add dressing to noodle salad and toss to combine. Slice beef. Divide noodle salad between bowls, top with beef and remaining herbs to serve.