Thai beef salad
Rice Noodles, dry
½ zest(s) of 1, grated
Lime Juice, Fresh
½ tablespoons, level
Calorie controlled cooking spray
Beef rump steak, lean, raw
6 medium, trimmed and finely sliced
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
1 medium, cut into wedges, to serve
- Cook the rice noodles to pack instructions, then drain and set aside in a medium bowl.
- To make the dressing, put the lime zest and juice, vegetable oil, soy sauce and honey in a small bowl, and stir to combine. Pour three-quarters of the dressing over the noodles and toss to coat.
- Heat a large nonstick frying pan over a high heat. Mist the steaks with cooking spray and season to taste. In batches, sear the steaks for 1-2 minutes on each side, or until cooked to your liking, then remove from the pan and let rest for 5 minutes before cutting into thick strips.
- Divide the noodles between bowls, top with the steak and garnish with the spring onions and chilli. Drizzle over the remaining dressing and serve with the lime wedges on the side.