Asian Beef Noodle Salad

Prep Time
Cook Time
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"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 2 servings


  • 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 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 & Variations

No special items needed.