As the barbecue is still out, I used it to cook the meat for this beef noodle salad. There are no pots and pans needed here — a bit of slicing and dicing and a quick fry on the barbecue and, voila, dinner is served.
To make the dressing, place lemon, fish sauce, sesame, honey, ginger and basil in a jar and shake well to combine.
Rub steak with oil, paprika, salt and pepper.
Preheat a barbecue to a high heat. Cook the steak for 3 or 4 minutes each side. Set aside.
Cook the peppers, mushrooms and courgettes on the grill until just cooked.
Place the vegetables in a large bowl, Slice the meat thinly and add to the bowl. Toss through the dressing, crispy noodles and basil. Serve immediately with extra basil leaves to garnish.