Sergio Perera

Beef & Soba Noodle Salad

Sergio Perera
PREP 10 MIN
COOK  10 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

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

12 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)

Methodbased on 2 servings
1

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.

2

Heat a large non-stick frypan over medium-high heat.

3

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.

4

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. 

5

Toss through steak and noodles and divide between bowls to serve. 

Salad may be eaten warm or chilled.

Nutritional Informationper serving

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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