Beef & Noodle Salad Ingredients 200g rice noodles 400g beef steak sirloin, rump or fillet ½ Telegraph cucumber, deseeded and cut into thin strips 1 carrot, peeled and cut into thin strips 1 red pepper, thinly sliced 50g snow peas, blanched 2 spring onion, thinly sliced 1 cup mung bean sprouts Handful coriander leaves, chopped Handful mint leaves, chopped ½ cup Eta Lite & Free Japanese Style Soy and Citrus Dressing ¼ cup roasted peanuts, chopped Method Soak the rice noodles in warm water for 8 – 10 minutes or until tender. Drain well. Heat a dash of oil in a frying-pan over high heat. Add the steak and cook for 2 to 3 minutes on each side or until cooked to your liking. Allow to rest for 5 minutes then slice the beef thinly. Place the drained noodles on a platter with the cucumber, carrot, red pepper, snow peas, spring onions, bean sprouts, coriander and mint. Add the cooked meat and Eta Lite & Free Japanese Style Soy and Citrus Dressing and toss to combine. Garnish with the chopped peanuts. Tips Substitute rice noodles with egg noodles. Cook following the packet directions. Try chicken breast instead of beef steak. Try adding some cooked prawns marinated in a little of the dressing. Omit the steak and serve the salad as an accompaniment to barbecued meat or chicken.
Posted on: Sun, 16 Nov 2014 06:26:28 +0000
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