Name: Noodle salad with ginger-rubbed beef
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram soba noodles; 200 gram beef rump steak, trimmed; 2 teaspoon peanut oil; 1 tablespoon finely grated fresh ginger; 1 small zucchini (180g), cut into ribbons; 1 small carrot (70g), cut into ribbons; 60 gram small carrot (70g), cut into ribbons; 1 cup (80g) bean sprouts; 1 cup fresh thai basil leaves; 1/2 cup fresh coriander leaves; 2 tablespoon lime juice; 1/2 teaspoon sesame oil; 1 clove garlic, crushed; 3 teaspoon honey; 1 teaspoon sodium-reduced soy sauce; 2 tablespoon unsalted roasted peanuts, chopped coarsely

Noodle salad with ginger-rubbed beef

This tasty Asian fusion noodle dish is packed full of veggies and delicious ginger spiced flash-fried beef. Perfect for lunch or a quick weeknight dinner. And it's suitable for diabetics.

Serves 2

Prep

10M

Cook

15M

Total

25M

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Ingredients

100 gram soba noodles

200 gram beef rump steak, trimmed

2 teaspoon peanut oil

1 tablespoon finely grated fresh ginger

1 small zucchini (180g), cut into ribbons

1 small carrot (70g), cut into ribbons

60 gram small carrot (70g), cut into ribbons

1 cup (80g) bean sprouts

1 cup fresh thai basil leaves

1/2 cup fresh coriander leaves

2 tablespoon lime juice

1/2 teaspoon sesame oil

1 clove garlic, crushed

3 teaspoon honey

1 teaspoon sodium-reduced soy sauce

2 tablespoon unsalted roasted peanuts, chopped coarsely

Method

1.Cook noodles in a medium saucepan of boiling water, uncovered, for 4 minutes. Drain, rinse under cold water; drain well.

2.Rub steak with combined peanut oil and half the ginger. Season with pepper. Cook steak in a small heated non-stick frying pan for 2 minutes each side for medium or until cooked as desired. Stand covered for 5 minutes, then slice thinly.

3.Combine noodles, zucchini, carrot, chestnuts, sprouts, basil and coriander in a large bowl.

4.Combine remaining ginger, juice, sesame oil, garlic, honey and sauce in a screw-top jar; shake well. Pour over salad, toss gently to combine. Divide salad into serving bowls; top with steak, sprinkle with nuts.

You could also try this with ginger-rubbed chicken breast or firm tofu. Use a vegetable peeler or mandoline to cut vegetables into ribbons.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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