Skinny noodles tossed with beef, torn basil and spicy Thai dressing make a speedy meal.
Ingredients
- 200g dried rice vermicelli noodles
- 1 bunch asparagus, woody ends trimmed, cut into thirds diagonally
- 600g beef scotch fillet steaks, excess fat trimmed
- Olive oil spray
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 2 teaspoons crushed chilli
- 1 cup fresh basil leaves, torn
Method
- Step 1Place the noodles and asparagus in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender and the asparagus is bright green and tender crisp. Drain. Use kitchen scissors to coarsely chop the noodles. Return the noodles and asparagus to the bowl.
- Step 2Meanwhile, preheat a barbecue grill or chargrill on high. Season the beef with salt and pepper. Spray lightly with olive oil spray. Cook on grill for 4 minutes each side for medium or until cooked to your liking. Thinly slice across the grain.
- Step 3Combine the fish sauce, lime juice, sugar and chilli in a jug. Add the beef, dressing and basil to the noodle mixture and toss until well combined. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2133 kj
Energy
19g
Fat Total
8g
Saturated Fat
2g
Fibre
36g
Protein
87mg
Cholesterol
1040.94mg
Sodium
4g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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