This beef salad is great for warm summer weather and a relaxed holiday mood. Even better, all you need is 15 minutes and it’s done.
Ingredients
- 400g-piece beef rump steak, excess fat trimmed
- 1 teaspoon olive oil
- 250g fresh thin egg noodles
- 2 Lebanese cucumbers
- 2 carrots, peeled
- 1 small red onion, peeled
- 130g (2 cups) bean sprouts
- 1 bunch coriander, leaves picked, washed, dried
- 1 x 110ml ctn Neil Perry Fresh soy & chilli dressing
Method
- Step 1Preheat a chargrill on medium-high. Brush both sides of the beef evenly with oil and season with salt and pepper. Cook on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer the beef to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the beef across the grain.
- Step 2Meanwhile, cook the noodles in a large saucepan of boiling water for 3-4 minutes or until softened. Rinse the noodles under cold running water. Drain well.
- Step 3Coarsely chop the cucumbers. Cut the carrots into 4cm-long matchsticks. Cut the onion into thin wedges.
- Step 4Combine the beef, noodles, cucumber, carrot, onion, bean sprouts and coriander in a large bowl. Add the dressing and toss to coat.
- Step 5Divide the noodle mixture among serving bowls and serve immediately.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1757 kj
Energy
25g
Fat Total
5g
Saturated Fat
4g
Fibre
27g
Protein
62mg
Cholesterol
151.22mg
Sodium
4g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0