Shaking beef noodle salad
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)