Glass noodle beef salad

Photographer: Melanie Jenkins

First published: Feb 2012

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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

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.

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