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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Thai-inspired spicy beef salad is a tasty, high protein meal the whole family will love!
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.
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.
Calories 563 cal
Kilojoules 2360 kJ
Total fat 22 g
Saturated fat 5 g
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