Cellophane Noodle Salad

Beef fillet, raw, Striploin or Ribeye	24 oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tbsp.	1 fl.oz
Garlic, minced, 4 tsp.	20 g
Vegetable oil, 2 tsp.	6 g
Saifun Bean Threads, 6 each	12 oz
Red onion, thinly sliced, 1/2 cup	1 oz
Lime juice, fresh, 1/2 cup	4 fl.oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tbsp.	1 fl.oz
Fish sauce, 2 tbsp.	1 oz
Granulated sugar, 2 tbsp.	0.75 oz
Garlic, minced, 2 tsp.	0.5 oz
Natural Lemongrass, trimmed and minced, 2 stalks, 1/2 cup	1 oz
Cucumber, julienne, 3 cups	10 oz
Mint, fresh, roughly chopped, 1/2 cup	0.5 oz
Cilantro, roughly chopped, 1/2 cup	0.5 oz

Coat meat with Spicy Seasoning, garlic and oil. Marinate at least 30 minutes.
In a bowl, cover noodles with boiling water. Soak for 5 minutes, and then rinse them with cool water. Drain well. Transfer to a cutting board and cut a few times into shorter lengths with a knife or scissors. Rinse red onion slices under cool running water for 15 seconds to remove their pungent bite.
In a large bowl, whisk together Spicy Maggi Seasoning, lime juice, fish sauce, sugar, garlic, and lemongrass. Add noodles, onions, cucumber, mint, and cilantro leaves. Toss very well. Chill if desired. Taste and adjust seasonings as needed.
Heat grill to 350°F. Grill meat until medium rare, approximately 5 minutes. Allow to rest and then slice into strips.
To plate, lay down noodles and top with sliced meat.