Chilli beef and noodle salad

Serves: 4

Time to make: 30 mins , including marinating

Ingredients

More weights & measures

500g rump steak, trimmed of fat

2 tablespoons salt-reduced soy sauce

⅓ cup sweet chilli sauce

2 tablespoons fish sauce

2 cloves garlic, crushed

200g rice noodles (or rice vermicelli)

1 medium red capsicum, halved, deseeded and thinly sliced

1 cucumber, halved lengthways and thinly sliced

1 red onion, halved and thinly sliced

2 large red chillies, finely chopped

⅓ small bunch fresh mint, leaves picked

cooking spray oil

Instructions

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1 Place beef in a glass dish. Combine the soy sauce, 1 tablespoon of the sweet chilli sauce, half of the fish sauce and 1 crushed garlic clove in a bowl. Drizzle it over the beef and turn the beef until it is well-coated. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

2 Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Add remaining ingredients and toss.

3 Preheat a chargrill pan to medium-high heat. Spray the beef with oil. Cook to your liking (for a medium steak, cook for 2-3 minutes each side). Set meat aside for 5 minutes to rest.

4 Thinly slice beef across the grain. Add to the prepared noodles, toss and serve.

HFG tip

For a finishing touch, squeeze fresh lime juice over the salad just before serving.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 31.6 g

Total fat 8.7 g

Saturated fat 2.7 g

Carbohydrates 57.3 g

Sugar 13 g

Dietary fibre 1.6 g

Sodium 1475 mg

Calcium 45 mg

Iron 4.6 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.