Free Healthy Recipe - Beef Salad with Vermicelli Noodles

Dairy free, Low GI

A salad with noodles, beef and bean sprouts is substantial enough for a summer's evening meal, yet fresh in taste and low in kilojoules.

1 tbsp sesame oil
2 rump steaks (approx 400 grams)
1 Lebanese cucumber halved, deseeded and cut into fine strips (approx 5cm long)
100 grams snow peas, topped and cut into fine strips
125 grams bean sprouts
2 cups coriander leaves, loosely packed
1 clove garlic
1 red chilli deseeded and finely chopped
1 tsp lemongrass, finely chopped
1 tbsp maple syrup
1 tbsp fish sauce
2 limes juiced

Combine the sesame and safflower oil and brush the beef with the oils and char grill the beef for 3 minutes each side. Cover loosely with foil and allow to rest for 5 minutes before slicing.
Soak the noodles in a bowl of hot water until soft. Drain and rinse with cold water and set aside.

Toss the onion, snow peas, cucumber, coriander and sprouts through the noodles.
Combine the dressing ingredients together and toss through the salad and noodles.
Slice the beef and serve it over the noodles.

Note : Vermicelli noodles are quick and easy to prepare and in contrast to many other noodles have a low GI. They are made from mung beans. Also known as bean thread noodles.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 1403 kj
Calories 335 kcal
Fat 14.3 g
Saturated Fat 3.1 g
Total Carbohydrate 24.5 g
Total Protein 25.9 g
Fibre 2.8 g

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