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Glass noodle beef salad

  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 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 coriander
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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