Soy and ginger beef with noodle salad

Serves: 4

Time to make: 20 mins , plus 4 hrs marinating

Ingredients

More weights & measures

1 tablespoon salt-reduced soy sauce

1 teaspoon sesame oil

3cm-piece fresh ginger, finely grated

2 cloves garlic, minced

1 teaspoon lime zest

1 tablespoon freshly squeezed lime juice

4 x 125g lean rump steaks, fat trimmed

Noodle salad

300g dried ramen noodles

½ large iceberg lettuce, shredded

6 radishes, thinly sliced

150g snow peas, trimmed, shredded

2 carrots, coarsely grated

1 ½ tablespoons salt-reduced soy sauce

1 ½ tablespoons lime juice

1 ½ tablespoons sweet chilli sauce

Instructions

Stay Awake

1 Mix soy sauce, sesame oil, ginger, garlic, lime zest and lime juice in a shallow ceramic dish. Add steaks. Turn to coat. Cover, then refrigerate for 4 hours to marinate steaks.

2 To make noodle salad, cook noodles in a large saucepan of boiling water for 2 minutes. Drain well and transfer to a large bowl. Set aside to cool. Add lettuce, radishes, snow peas and carrots. Toss to combine. Whisk soy sauce, lime juice and sweet chilli sauce in a small bowl. Pour over salad and toss.

3 Drain steak and pat dry with a paper towel. Heat chargrill or barbecue plate to medium-high. Once hot, add steak and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for a few minutes. Slice steaks to serve on top of noodle salad.

Nutrition Info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Protein 42 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 5 g

Dietary fibre 7 g

Sodium 500 mg

Calcium 100 mg

Iron 8 mg

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.