Warm wasabi beef, soba noo­dle & spinach salad

Healthy Food Guide (Australia) - - CONTENTS -

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

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