Glass noodle beef salad
Serves: 4
Time to make: 35 mins
Total cost: $14.00 / $3.50 per serve
(at time of publication)
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
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Instructions
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 0.00cal
-
Kilojoules 2030kJ
-
Protein 28g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 4g
-
Dietary fibre 3g
-
Sodium 240mg
-
Calcium 110mg
-
Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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