Sizzling beef with Thai spices

This Thai-inspired spicy beef salad is a tasty, high protein meal the whole family will love!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

400g lean beef stir-fry strips
2 cloves garlic, crushed
5cm fresh ginger
4 teaspoons lemongrass paste
2 tablespoons oil
250g flat rice noodles
320g frozen mixed vegetables (carrots, broccoli and cauliflower)
2 pak choy, shredded
3 spring onions, sliced
¹/³ cup roughly chopped roasted cashew nuts
chopped fresh coriandercilantroX, to garnish

Instructions

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1 In a bag, toss to combine beef, garlic, ginger, lemongrass paste and oil.

2 In a bowl, cover noodles with boiling water and leave for 3-4 minutes. Drain and return to bowl. Cook frozen veges following packet instructions.

3 Add veges to noodle bowl and combine. Set aside.

4 Heat a large non-stick pan or wok over medium-high. Add beef and cook for 3-4 minutes, stirring occasionally. Remove beef from pan and set aside for a few minutes to rest.

5 To the beef pan, add pak choy and spring onions. Cook for 3-4 minutes. Transfer to noodle bowl. Toss and spoon onto serving dishes. Sprinkle cashews over and garnish with coriander.

Variations

Make it vegan: Replace beef with strips of firm tofu or Fry’s Thick Cut Chunky Strips or Chargrilled Beef-Style Strips. Check lemongrass paste is vegan.

Nutrition Info (per serve)

Calories 563 cal

Kilojoules 2360 kJ

Protein 34 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 7 g

Sodium 210 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.