Beef up your weeknight cooking with this fresh and fast meal loaded with vegies, noodles and a chilli-infused dressing.
Ingredients
- 500g beef rump steak, excess fat trimmed
- 100g dried rice vermicelli noodles
- 100g snow peas, trimmed, halved
- 1 Lebanese cucumber, peeled lengthways into ribbons
- 1/2 cup fresh coriander leaves
- 1/3 cup fresh mint leaves, torn
- 2 shallots, ends trimmed, thinly sliced
- 1 small carrot, peeled, cut into matchsticks
- 50g (2/3 cup) bean sprouts, trimmed
- 60g Asian leafy salad mix (see note)
- 1 small fresh red chilli, finely chopped
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons peanut oil
- 1 tablespoon fish sauce (see note)
Method
- Step 1Preheat a barbecue grill or chargrill on medium-high. Cook the beef for 4 minutes each side for medium or until cooked to your liking. Thinly slice.
- Step 2Meanwhile, place the noodles and snow peas in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until noodles are tender. Drain. Use kitchen scissors to cut the noodles into short lengths. Return the noodles and snow peas to the bowl.
- Step 3Add the beef, cucumber, coriander, mint, shallot, carrot, bean sprouts and salad mix to the bowl. Toss to combine.
- Step 4Combine chilli, lime juice, oil and fish sauce. Add to the salad. Toss to combine.
Nutrition
1420 kj
Energy
11g
Fat Total
2.5g
Saturated Fat
4g
Fibre
34g
Protein
27g
Carbs (total)
All nutrition values are per serve
Notes
Make sure you use gluten-free fish sauce if you want this recipe to be gluten free.
If the Asian leaf mix is unavailable, use a baby leaf salad with herbs mix.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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