Thai beef salad
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An irresistible beef and noodle dish that’s ready in a flash.
Ingredients
Rice Noodles, dry
200 g
Lime
½ zest(s) of 1, grated
Lime Juice, Fresh
1 tablespoon(s)
Vegetable Oil
1 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Honey
½ tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Beef rump steak, lean, raw
450 g
Spring Onions
6 medium, trimmed and finely sliced
Chilli, green or red
1 individual, red, deseeded and finely chopped
Lime
1 medium, cut into wedges, to serve
Instructions
1
Cook the rice noodles to pack instructions, then drain and set aside in a medium bowl.
2
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.
3
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.
4
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.
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