Thai Beef Noodle Salad

Impress your family and friends with this simple and delicious meal perfect for a summer BBQ.
Thai Beef Salad

¼ cup fresh lime juice
¼ cup water
½ teaspoon crushed garlic
½ teaspoon crushed ginger
2 teaspoons soy sauce

1 tablespoon Thai chilli stir fry paste
2 teaspoons lemongrass chopped
1 tablespoon fresh coriander leaves chopped
1 tablespoon sugar

100g dried vermicelli noodles
400g raw lean rump steak
4 teaspoons Thai seasoning
cooking spray
4 cups gourmet lettuce
125g Lebanese cucumber sliced
20 cherry tomatoes cut in half
¾ cup capsicum sliced
1 carrot thinly sliced
15 snow peas thinly sliced on angle
⅓ cup shallots thinly sliced on angle

To make dressing:
1.       Place all dressing ingredients in a small mixing bowl and combine well.

To make salad:
1.       Divide salad ingredients equally over 4 dinner plates.
2.       To prepare noodles follow instructions on packet.
3.       Coat steak with Thai seasoning.
4.       In a non-stick fry pan that has been generously coated with cooking spray, fry steak until cooked to your liking.
5.       Cut into thin strips and leave to one side.
6.       Place noodles on top of salad then put rump slices over top. Pour dressing over salad.

Nutritional Information:

Each serving provides: Total fat (g) 3.4, Saturated fat (g) 1.2, Fibre (g) 3.5, Protein (g) 26.8, Carbs (g) 19.3, Sugar (g) 8.5, Sodium (mg) 235, Energy (kj) 915, G.I. Estimate LOW

This recipe has been taken from Annette Syn’s Symply Too Good To Be True range of Diabetes Australia endorsed cookbooks.


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