October 12, 2018
Dinner, Lunch, Beef,
Steak, Vegetables, Carrot, Cucumber, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Diabetic, Gluten-Free more
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"From Australian B.H.&G Diabetic Living May/June 2018."
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.
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).
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.
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.
Divide the pasta, beef, cucumber, cabbage, carrot and basil among serving bowls and drizzle over the remaining sauce and serve with the lime wedges.
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