Sizzling beef with Thai spices

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

First published: May 2019

This Thai-inspired spicy beef salad is a tasty, high protein meal the whole family will love

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

400g lean beef stir-fry strips
2 cloves garlic, crushed
5cm fresh ginger
4 teaspoons lemongrass paste (we used Gourmet Garden)
2 tablespoons oil
250g flat rice noodles
320g Wattie’s SteamFresh Carrots, Broccoli and Cauliflower
2 pak choy, shredded
3 spring onions, sliced
¹/³ cup roughly chopped roasted cashew nuts
chopped fresh coriandercilantroX, to garnish

Instructions

1 In a bag, toss to combine beef, garlic, ginger, lemongrass paste and oil.

2 In a bowl, cover noodles with boiling water and leave for 3-4 minutes. Drain and return to bowl. Cook frozen veges following packet instructions.

3 Add veges to noodle bowl and combine. Set aside.

4 Heat a large non-stick pan or wok over medium-high. Add beef and cook for 3-4 minutes, stirring occasionally. Remove beef from pan and set aside for a few minutes to rest.

5 To the beef pan, add pak choy and spring onions. Cook for 3-4 minutes. Transfer to noodle bowl. Toss and spoon onto serving dishes. Sprinkle cashews over and garnish with coriander.

Variations

Make it vegan: Replace beef with strips of firm tofu or Fry’s Thick Cut Chunky Strips or Chargrilled Beef-Style Strips. Check lemongrass paste is vegan.

Nutrition Info (per serve)

Calories 563cal

Kilojoules 2360kJ

Protein 34g

Total fat 22g

–Saturated fat 5g

Carbohydrates 55g

–Sugars 6g

Dietary fibre 7g

Sodium 210mg

Calcium 90mg

Iron 4mg

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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