Glass noodle beef salad

Photographer: Melanie Jenkins

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

400g eye fillet beef steak

1 tablespoon salt-reduced soy sauce

½ fresh chilli, finely chopped

1 clove garlic, crushed

200g vermicelli noodles

3 spring onions, chopped

2 cups mung bean shoots

2 carrots, cut in matchsticks

2 cups baby spinach

4 tablespoons olive oil

1 lemon, zest

⅓ cup lemon juice

1 cup combined roughly chopped fresh mint and fresh coriandercilantroX

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Instructions

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1 Marinate steak in soy sauce, chilli and garlic for 20 minutes.

2 Place noodles in a large bowl and pour over enough boiling water to just cover. Steep for 5 minutes. Drain and rinse with cold water. In a colander, cut noodles with scissors to make them more manageable to eat.

3 Heat a griddle pan or barbecue and cook steak for 3-4 minutes on each side. Remove and rest for 5 minutes before slicing finely.

4 Fold sliced beef and vegetables through noodles. Combine olive oil, lemon zest and lemon juice and mix through salad.

5 Add herbs just before serving.

Variations

Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 2030 kJ

Protein 28 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 4 g

Dietary fibre 3 g

Sodium 240 mg

Calcium 110 mg

Iron 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.