Lime and coriander beef salad
This beef noodle salad is perfect for a quick and easy weeknight dinner - spritz with lime for a citrus zing, and top with a crunch of peanuts. This recipe is suitable for diabetics.
- 15 mins preparation
- 20 mins cooking
- Serves 2
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Ingredients
Lime and coriander beef salad
- 80 gram udon noodles
- 200 gram beef rump steak, trimmed
- 1 cup loosely packed fresh coriander leaves (cilantro)
- 1 tablespoon finely grated lime rind
- 1 lebanese cucumber (130g), cut into ribbons
- 2 medium tomatoes (300g), chopped coarsely
- 1/3 cup loosely packed fresh mint leaves
- 3 green onions (scallions), sliced thinly
- 100 gram snow peas, sliced thinly
- 50 gram snow pea sprouts
- 1/4 cup (35g) coarsely chopped unsalted roasted cashews
Lime dressing
- 2 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 teaspoon finely chopped palm sugar
- 1 fresh long red chilli, chopped finely
Method
Lime and coriander beef salad
- 1Place noodles in a medium heatproof bowl, cover with boiling water; stand for 5 minutes or until just tender, drain. Refresh under cold water; drain.
- 2Meanwhile, make dressing, combine ingredients in a screw-top jar; shake to combine.
- 3Cook beef on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until cooked as desired. Cover, rest for 5 minutes.
- 4Meanwhile, finely chop half the coriander. Combine chopped coriander and rind on a plate. Coat beef in coriander mixture; slice beef thinly.
- 5Add remaining coriander, cucumber, tomato, mint, onion, snow peas, sprouts, dressing and beef to noodles; toss gently to combine. Sprinkle with nuts to serve.
Notes
Use a vegetable peeler to cut cucumber into ribbons.
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