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
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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
