Beef & Soba Noodle Salad
PREP 10 MIN•COOK 10 MIN
DF
EF
GF
NF
Number of servings
2
75g buckwheat or soba noodles, dried (or gluten-free)
200g minute steak
2 tsp sesame oil
1 carrot (medium) grated
100g mangetout trimmed
2 spring onions thinly sliced
1⁄2 cup (50g) mung bean sprouts well rinsed
2 garlic cloves minced
2 tsp fresh ginger finely grated
2 tbs soy sauce (or tamari if gluten free)
1 tsp honey (rice malt syrup or maple syrup)
Bring a saucepan of water to the boil. Add noodles, making sure they are fully submerged, and cook for 2-3 minutes until just cooked. Drain and set aside.
Heat a large non-stick frypan over medium-high heat.
Rub steak with half the oil and add to the hot pan. Without turning, cook for 3 minutes or until golden. Turn and cook the other side for another 2 minutes. Set aside to rest for 5 minutes before slicing against the grain.
Add remaining oil to the pan over medium heat. Add vegetables, garlic and ginger and saute for 2 minutes. Add soy sauce and honey and bring to a simmer.
Toss through steak and noodles and divide between bowls to serve.
Salad may be eaten warm or chilled.
Energy (kJ)
1442 kJ / 344 cals
Protein
29.3 g
Fat
8.8 g
Sat. Fat
1.9 g
Carbs
34.4 g
Sugar
6.4 g
Fiber
4.9 g
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