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Soy and ginger beef with noodle salad

  • Time to make: 20 mins, plus 4 hrs marinating
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 1 tablespoon salt-reduced soy sauce
    • 1 teaspoon sesame oil
    • 3cm-piece fresh ginger, finely grated
    • 2 cloves garlic, minced
    • 1 teaspoon lime zest
    • 1 tablespoon freshly squeezed lime juice
    • 4 x 125g lean rump steaks, fat trimmed
    • Noodle salad
    • 300g dried ramen noodles
    • ½ large iceberg lettuce, shredded
    • 6 radishes, thinly sliced
    • 150g snow peas, trimmed, shredded
    • 2 carrots, coarsely grated
    • 1 ½ tablespoons salt-reduced soy sauce
    • 1 ½ tablespoons lime juice
    • 1 ½ tablespoons sweet chilli sauce
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Mix soy sauce, sesame oil, ginger, garlic, lime zest and lime juice in a shallow ceramic dish. Add steaks. Turn to coat. Cover, then refrigerate for 4 hours to marinate steaks.

    2 To make noodle salad, cook noodles in a large saucepan of boiling water for 2 minutes. Drain well and transfer to a large bowl. Set aside to cool. Add lettuce, radishes, snow peas and carrots. Toss to combine. Whisk soy sauce, lime juice and sweet chilli sauce in a small bowl. Pour over salad and toss.

    3 Drain steak and pat dry with a paper towel. Heat chargrill or barbecue plate to medium-high. Once hot, add steak and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for a few minutes. Slice steaks to serve on top of noodle salad.

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