ASIAN BEEF NOODLE SALAD
PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)
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.