Warm wasabi beef, soba noodle & spinach salad
Serves 4 Cost per serve $5.30 time to make 25 min, plus 30 min marinating
dairy free diabetes friendly 1 teaspoon wasabi paste 2 tablespoons mirin 2 tablespoons reduced-salt soy sauce 1 tablespoon rice wine vinegar 500g lean rump steak, fat trimmed 180g dried soba noodles 2 bunches broccolini, cut into 4cm lengths 60g baby spinach 1 medium red capsicum, thinly sliced 1 small red onion, thinly sliced 2 teaspoons sesame seeds, lightly toasted
1 Combine wasabi, mirin, soy sauce and vinegar in a small bowl. Place half of the marinade in a shallow glass or ceramic dish; reserve the remaining marinade. add steak to dish and turn to coat. Cover and set aside for 30 minutes. 2 Preheat a chargrill pan or barbecue hotplate to medium heat. drain the steak of excess marinade; lightly spray with olive oil. Grill for 2–3 minutes each side, for medium, or until cooked to your liking. transfer to a plate, loosely cover with foil and set aside for 5 minutes. Slice thinly. 3 Meanwhile, cook soba noodles in a saucepan of boiling water according to packet instructions, or until al dente. add broccolini for last 2 minutes of cooking time. drain well. 4 Combine noodles, broccolini, spinach, capsicum, onion and beef in a large bowl. add the reserved marinade and gently toss to combine. Garnish with sesame seeds to serve.
The combo of iron & vitamin C in this salad helps boost energy