Chilli beef noodle salad

This spicy salad is high in protein and fibre and is ready in 25 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

4 teaspoons mild chilli paste
6 tablespoons lime juice
500g rump steak, fat trimmed
400g Hokkien noodles
1 ½ tablespoons lemongrass paste (we used Gourmet Garden) or use crushed fresh lemongrass
⅓ cup chopped fresh coriandercilantroX
½ cup chopped unsalted peanuts
4 cups carrot and cucumber ribbons (see tip)
2 spring onions, thinly sliced
1 ½ cups sweet corn sweetcornXkernels

Stay Awake

In a small bowl combine chilli paste and half of the lime juice. In a shallow dish place beef and rub chilli mix over. Set aside.
In a large bowl place noodles and cover with boiling water. Leave for 1-2 minutes until loosened. Drain and return to bowl.
In a small bowl combine lemongrass paste and remaining lime juice. Add to noodle bowl along with coriander, and toss.
Spray a large non-stick pan with oil and set over a high heat. Add beef and cook for 3-4 minutes each side, or until seared on the outside and slightly pink on the inside. Remove from the pan and leave to rest for 5 minutes.
Toss nuts and vegetables through noodles. Thinly slice beef and add to salad. Divide among 4 bowls and serve.

Make it gluten free: Use gluten-free noodles and check chilli paste is gluten free.

Peel vegetables lengthwise into long, thin ribbons.

You may find this article helpful:

Guide to shopping for beef

More beef salad recipes:

Warm beef and lentil salad

Calories 534 cal

Kilojoules 2240 kJ

Protein 38 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 7 g

Sodium 580 mg

Calcium 60 mg

Iron 4.5 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.