Name: Noodle salad with ginger-rubbed beef
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram soba noodles; 200 gram beef rump steak, trimmed; 2 teaspoon peanut oil; 1 tablespoon finely grated fresh ginger; 1 small zucchini (180g), cut into ribbons; 1 small carrot (70g), cut into ribbons; 60 gram small carrot (70g), cut into ribbons; 1 cup (80g) bean sprouts; 1 cup fresh thai basil leaves; 1/2 cup fresh coriander leaves; 2 tablespoon lime juice; 1/2 teaspoon sesame oil; 1 clove garlic, crushed; 3 teaspoon honey; 1 teaspoon sodium-reduced soy sauce; 2 tablespoon unsalted roasted peanuts, chopped coarsely

Noodle salad with ginger-rubbed beef

This tasty Asian fusion noodle dish is packed full of veggies and delicious ginger spiced flash-fried beef. Perfect for lunch or a quick weeknight dinner. And it's suitable for diabetics.

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Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

100 gram soba noodles

200 gram beef rump steak, trimmed

2 teaspoon peanut oil

1 tablespoon finely grated fresh ginger

1 small zucchini (180g), cut into ribbons

1 small carrot (70g), cut into ribbons

60 gram small carrot (70g), cut into ribbons

1 cup (80g) bean sprouts

1 cup fresh thai basil leaves

1/2 cup fresh coriander leaves

2 tablespoon lime juice

1/2 teaspoon sesame oil

1 clove garlic, crushed

3 teaspoon honey

1 teaspoon sodium-reduced soy sauce

2 tablespoon unsalted roasted peanuts, chopped coarsely

Method

1.Cook noodles in a medium saucepan of boiling water, uncovered, for 4 minutes. Drain, rinse under cold water; drain well.

2.Rub steak with combined peanut oil and half the ginger. Season with pepper. Cook steak in a small heated non-stick frying pan for 2 minutes each side for medium or until cooked as desired. Stand covered for 5 minutes, then slice thinly.

3.Combine noodles, zucchini, carrot, chestnuts, sprouts, basil and coriander in a large bowl.

4.Combine remaining ginger, juice, sesame oil, garlic, honey and sauce in a screw-top jar; shake well. Pour over salad, toss gently to combine. Divide salad into serving bowls; top with steak, sprinkle with nuts.

You could also try this with ginger-rubbed chicken breast or firm tofu. Use a vegetable peeler or mandoline to cut vegetables into ribbons.
Note

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