Warm beef and soba noodle salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This beef and noodle salad is scrumptious, healthy, simple and, at only 3.05$ a serve, absolutely wallet-friendly
Ingredients
Zucchini
2 medium
Carrot(s)
2 medium
Dry soba noodles (100% buckwheat)
200 g, dried
Beef rump steak, raw
440 g, (Buy 550g), fat trimmed, sliced
Fresh ginger
1 tbs, finely grated
Garlic
2 clove(s), crushed
Sesame oil
2 tsp
Green shallot(s)
4 individual, sliced
Soy sauce
¼ cup(s), (60ml)
Honey
1 tbs
Sesame seeds
2 tsp, toasted
Fresh coriander
1 tsp, leaves, to serve
Instructions
1
Use a julienne peeler to peel the zucchini and carrot into long strips. Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Drain and return to the saucepan.
2
Meanwhile, combine the steak with the ginger, garlic and sesame oil. Heat a large non-stick wok over high heat. Cook the steak in two batches for 3-4 minutes or until browned. Set aside. Add the shallot to the wok and stir-fry 1 minute. Return the steak mixture to the wok with the soy sauce, honey and noodles. Stir-fry for 1 minute or until heated through.
3
Reserve ½ cup of zucchini and carrot mixture. Add the remaining zucchini and carrot to the wok with the beef mixture. Stir-fry for 1 minute or until slightly wilted. Divide among serving bowls and top with the reserved zucchini and carrot and the sesame seeds and coriander.
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