Beef and Thai Noodle Salad
This dish is delicious hot or cold.
Low in sugar
Prep time: 5mins
Cooking time: 12mins
Calories: 334 Kcal per serving
1 tbsp Thai fish sauce
1 tbsp white wine vinegar
3 tbsp lime juice
1 clove garlic, crushed
1 tbsp caster sugar
2 tbsp sunflower oil 1
tbsp sesame oil
2cm fresh ginger, peeled and cut into strips
1 tbsp coriander, chopped
4 x 200g (7oz) fillet beef steak
1 tbsp sunflower oil
2 red chillies, sliced into rings and deseeded
4 spring onions, sliced
100g (3 1/2oz) mange tout, halved
1 pak choi, leaves separated
200g (7oz) ready-cooked noodles
Make the dressing by mixing the fish sauce, white wine vinegar, lime juice, garlic, caster sugar and oils with the ginger and coriander leaves. Brush the steaks with half the oil. Heat a griddle until smoking and cook the steaks for 4-5 minutes each side, until it is well browned on the outside and still slightly rare in the middle. Rest for 5 minutes. When cool, slice thinly. Heat the remaining oil in a wok and add the red chilli, spring onion, mange tout, pak choi and the noodles. Stir-fry for 3-4 minutes until just starting to soften. Add the dressing into the noodles and toss until coated. Serve in 4 bowls topped with the thinly sliced beef and some shredded spring onion..
This aromatic stir-fry is a great way to make expensive steaks stretch a little further and it is perfect with rice or noodles.
'Chili con carne' is Spanish for 'chili with meat', although the origins of the recipe are hotly contested, with some believing it came from America.
Terrifically tasty comfort food!