Healthier Thai-style Beef Salad

13 Ingredients

Number of servings

500grams Woolworths beef rump steak, excess fat trimmed
5milliliter extra virgin olive oil cooking spray
150grams vermicelli rice noodles
250grams zucchini noodles
1/2 bunch coriander
1/2 bunch mint
1 small red onion, finely chopped
4 small vine-ripened tomatoes, cut into thin wedges
250grams Qukes® baby cucumbers, sliced
2 limes, 1 juiced, 1 cut into wedges (wedges to serve)
1tablespoons sesame oil
2 cloves garlic
1 long red chilli

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Change up your weeknight routine with this nutritious Thai-style beef salad packed with fresh, fragrant flavours. It's perfect for balmy weather.

Swap tip:

Make this salad using whichever fresh ingredients you already have in your fridge.

Method

Step 1 of 4

Heat a large frying pan over medium-high heat. Spray beef with oil, add to pan and cook for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Slice.

Step 2 of 4

Meanwhile, place vermicelli noodles in a large heatproof bowl. Cover with boiling water and stand for 3-5 minutes or until soft, adding zucchini in at the last minute. Drain zucchini and refresh under cold water. Transfer noodles to a large bowl.

Step 3 of 4

Pick springs from coriander and leaves from mint. Add to noodles in bowl.

Step 4 of 4

Add onion, tomato and cucumber to noodle mixture and toss to combine. Zest and juice 1 lime and cut remaining lime into wedges. Whisk sesame oil, garlic, lime juice and zest in a bowl. Spoon noodle mixture into bowls. Top with beef and chilli. Drizzle with sesame dressing. Serve with lime wedges.