Chilli beef and noodle salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 30 mins , including marinating

Ingredients

More weights & measures

500g rump steak, trimmed of fat

2 tablespoons salt-reduced soy sauce

⅓ cup sweet chilli sauce

2 tablespoons fish sauce

2 cloves garlic, crushed

200g rice noodles (or rice vermicelli)

1 medium red capsicum, halved, deseeded and thinly sliced

1 cucumber, halved lengthways and thinly sliced

1 red onion, halved and thinly sliced

2 large red chillies, finely chopped

⅓ small bunch fresh mint, leaves picked

cooking spray oil

Instructions

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1 Place beef in a glass dish. Combine the soy sauce, 1 tablespoon of the sweet chilli sauce, half of the fish sauce and 1 crushed garlic clove in a bowl. Drizzle it over the beef and turn the beef until it is well-coated. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

2 Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Add remaining ingredients and toss.

3 Preheat a chargrill pan to medium-high heat. Spray the beef with oil. Cook to your liking (for a medium steak, cook for 2-3 minutes each side). Set meat aside for 5 minutes to rest.

4 Thinly slice beef across the grain. Add to the prepared noodles, toss and serve.

HFG tip

For a finishing touch, squeeze fresh lime juice over the salad just before serving.

Nutrition Info (per serve)

Calories 428cal

Kilojoules 1790kJ

Protein 31.6g

Total fat 8.7g

–Saturated fat 2.7g

Carbohydrates 57.3g

–Sugars 13g

Dietary fibre 1.6g

Sodium 1475mg

Calcium 45mg

Iron 4.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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