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Pepper Beef With Sesame Noodle Salad
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #34595
March 27, 2020
Categories: Dinner, Lunch, Salads, Meat Salad, Beef, Steak, Sirloin Steak, Vegetables, Cabbage, Peppers, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
"From our weekday newspaper The West Australian Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (429.7 g)
- Calories 943.2
- Total Fat - 36.1 g
- Saturated Fat - 10.8 g
- Cholesterol - 117 mg
- Sodium - 409.8 mg
- Total Carbohydrate - 114.4 g
- Dietary Fiber - 6.6 g
- Sugars - 2.9 g
- Protein - 38.7 g
- Calcium - 171.1 mg
- Iron - 5.6 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.2 mg
Step 1
Combine noodles and beans in a large heatproof bowl and cover with boiling water and then let stand for 3 minutes and then drain and rinse under cold water; drain well and transfer to a large bowl and allow to cool.
Step 2
Meanwhile, place beef and pepper in a medium bowl and season with salt and toss well to coat.
Step 3
Heat an oiled, large, non-stick frying pan over medium to high heat and add beef in two batches and cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking.
Step 4
Remove and rest, loosely covered with foil before thinly slicing.
Step 5
To make dressing, whisk all ingredients in a small jug until well combined.
Step 6
Add cabbage, onions, capsicum, bean sprouts and coriander to noodles and pour over dressing and toss well.
Step 7
Serve beef over noodle salad.
Tips & Variations
No special items needed.
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