Lemongrass beef, noodle and peanut salad

200g bean thread noodle
2 tbsp lime juice
1 tbsp salt reduced soy sauce
1 tbsp fish sauce
1 tsp brown sugar
500g lean rump steak, thinly sliced
1 stick lemon grass, white part only, finely chopped
1 long red chilling, seeded, finely chopped
1 bunch choy sum, trimmed, stalks halved and leaves shredded
2 tbsp water
2 tbsp chopped, unsalted peanuts
lime wedges to serve

1. Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 mins. Rinse under cold water and drain.

2. In a jug, combine lime juice, fish sauce and sugar. Set aside.

3. Heat a wok on high. Spray lightly with canola oil. Add beef in two batches. Stirfry 2-3 mins until golden. Transfer to a plate.

4. Return wok to a high heat. Spray with more oil and add lemongrass and chilli. Stirfry for 1 min and toss through choy sum stalks and water. Stirfry for 1-2 mins.

5. Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 mins until heated and topp with peanuts.