Diabetic Living

ASIAN BEEF NOODLE SALAD

PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)

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60g wholemeal spaghetti

or gluten-free pasta

1 Tbsp rice wine vinegar

1 Tbsp salt-reduced soy sauce

or gluten-free soy sauce

3 tsp fresh lime juice

2 tsp sesame oil

2 tsp olive oil

2 tsp honey

2 tsp grated fresh ginger

1 clove garlic, crushed

Pinch chilli flakes

Cooking spray

250g beef rump steak, trimmed of

fat, diagonally sliced

1 Lebanese cucumber, chopped

1/2 cup shredded red cabbage 1 carrot, cut into thin sticks

2 Tbsp shredded basil

Lime wedges, to serve

1 Cook the pasta in a small saucepan of boiling water, following packet directions, or until al dente. Drain and return to the pan. Cover to keep warm.

2 Whisk the vinegar, soy sauce, lime juice, sesame oil, olive oil, honey, ginger, garlic and chilli flakes in a bowl.

3 Spray a medium non-stick frying pan with cooking spray and heat over high heat. Add half the steak and cook for 1-2 minutes or until browned. Transfer to a plate. Repeat with the remaining steak. Remove from the pan.

4 Reduce pan heat to medium and add 2 Tbsp of the sauce.

Cook, stirring, for 1 minute, stirring to scrape up any browned bits. Remove the pan from the heat and add the beef. Toss to combine.

5 Divide the pasta, beef, cucumber, cabbage, carrot and basil among serving bowls. Drizzle over the remaining sauce. Serve with the lime wedges.

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