Refreshing 25-Min Noodle Salad With Tender Ginger-Rubbed Beef

 

A quick healthy option for lunches and weeknight dinners

If you thought adding noodles to salad was ingenious, wait till you try this one with ginger-rubbed beef. Featuring an array of crunchy vegetables, silky soba noodles, fragrant herbs, and tender flash-fried beef, this diabetic-friendly dish is versatile, healthful, and utterly delicious!

INGREDIENTS

• 100 g soba noodles
• 200 g beef rump steak, trimmed
• 2 tsps peanut oil
• 1 tbsp finely grated fresh ginger
• 1 small zucchini (180 g), cut into ribbons
• 1 small carrot (70g), cut into ribbons
• 60 g small carrot (70 g), cut into ribbons
• 1 cup (80 g) bean sprouts
• 1 cup fresh thai basil leaves
• ½ cup fresh coriander leaves
• 2 tbsps lime juice
• ½ tsp sesame oil
• 1 clove garlic, crushed
• 3 tsps honey
• 1 tsp sodium-reduced soy sauce
• 2 tbsps unsalted roasted peanuts, chopped coarsely

STEPS

01.

Cook noodles in a medium saucepan of boiling water, uncovered, for 4 mins. Drain, rinse under cold water; drain well.

02.

Rub steak with combined peanut oil and half the ginger. Season with pepper. Cook steak in a small heated non-stick frying pan for 2 mins each side for medium or until cooked as desired. Stand covered for 5 mins, then slice thinly.

03.

Combine noodles, zucchini, carrot, chestnuts, sprouts, basil and coriander in a large bowl.

04.

Combine remaining ginger, juice, sesame oil, garlic, honey and sauce in a screw-top jar; shake well. Pour over salad, toss gently to combine. Divide salad into serving bowls; top with steak, sprinkle with nuts.

TIP You could also try this with ginger-rubbed chicken breast or firm tofu. Use a vegetable peeler or mandoline to cut vegetables into ribbons.