Asian Beef Noodle Salad
Recipe: #30627
October 12, 2018
Categories: Steak, Carrot, Cucumber Asian, Diabetic, Gluten-Free, Beef Dinner, more
"From Australian B.H.&G Diabetic Living May/June 2018."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (373.4 g)
- Calories 468.5
- Total Fat - 23.2 g
- Saturated Fat - 5.8 g
- Cholesterol - 78.8 mg
- Sodium - 773.5 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 3 g
- Sugars - 4.8 g
- Protein - 32.2 g
- Calcium - 84 mg
- Iron - 2.9 mg
- Vitamin C - 18 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Cook the pasta in a saucepan of boiling water, following packet directions, or until al dente and drain and return to the pan and cover to keep warm.
Step 2
Whisk the vinegar, soy sauce, lime, juice, sesame oil, olive oil, honey, ginger, garlic and chilli flakes in a bowl (this will be you sauce to add to the pan later).
Step 3
Spray a medium non-stick frying pan with cooking spray oil and heat over a high heat and add half the steak and cook for 1 to 2 minutes or until browned and transfer to a plate and repeat with the remaining steak and remove from the pan to the plate with the first lot of steak.
Step 4
Reduce pan heat to medium and add 2 tablespoon of the sauce and cook, stirring for 1 minutes, stirring to scrape up any browned bits and remove the pan from the heat and to the beef and toss to combine.
Step 5
Divide the pasta, beef, cucumber, cabbage, carrot and basil among serving bowls and drizzle over the remaining sauce and serve with the lime wedges.
Tips
No special items needed.
0 Reviews
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