Shak­ing beef noo­dle salad - - COOK IT NOW - Serves 4| prep & cook­ing 30 mins

1 tbs S&B Wasabi Paste 60ml ( 14 ⁄ cup) teriyaki mari­nade 11 ⁄ 2 tbs fish sauce 4 gar­lic cloves, crushed 1 tbs brown sugar 500g thick beef sir­loin, cut into 2-3cm pieces 100g pkt dan­gmyeon noo­dles (sweet potato noo­dles) 2-3 tbs peanut oil 250g pun­net cherry toma­toes, halved 1 bunch wa­ter­cress, rinsed, sprigs picked 1 small red onion, thinly sliced

1 Com­bine wasabi, teriyaki mari­nade, fish sauce, gar­lic and sugar in a large bowl. Add beef. Coat well in the mari­nade. 2 Mean­while, pre­pare the noo­dles fol­low­ing the packet di­rec­tions. 3 Heat half the oil in a large wok over high heat un­til smok­ing. Swirl to coat the base. Cook half the beef, shak­ing the wok of­ten, for 1-2 min­utes, un­til the meat is seared but still rare in the cen­tre or un­til cooked to your lik­ing. Trans­fer to a dish. Keep warm. Re­peat with re­main­ing oil and beef. Re­move beef. Add re­main­ing mari­nade to the pan and cook for 1-2 min­utes or un­til re­duced and sticky. Re­turn the beef. Toss to coat. 4 Ar­range noo­dles, tomato and wa­ter­cress on serv­ing plates. Top with beef and onion.

PER SERVE • 32g protein • 14g fat (3g sat­u­rated fat) • 36g carb • 3g di­etary fi­bre • 406 Cals (1696kj)

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