Spicy beef & noodle salad
Spray canola or olive oil
300 g rump steak
170 ml (2/3 cup) low-fat French dressing
2 tablespoons MAGGI Sweet Chilli Sauce
1 tablespoon finely chopped mint or basil
700 g MAGGI Thin Hokkien Noodles
1 green capsicum, sliced
1 red capsicum, sliced
150 g snow peas, halved
1 punnet cherry tomatoes, halved
1 Lebanese cucumber, sliced
Spray a nonstick frying pan with oil and heat. Cook the steak over medium-high heat for 3 minutes on each side, turning once only. Remove from the pan, cover with foil and set aside for 5 minutes before cutting into thin slices. Combine the dressing, the sweet chilli sauce and the mint in a small jug or bowl. Put the noodles in a large heatproof bowl and cover with boiling water. Gently prise them apart with two forks until the strands separate. Drain well. While the noodles are still warm, place with vegetables and sliced beef in a large bowl, pour the dressing over and gently combine. Serve immediately.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
3041 (727)
|
2028 (484)
|
| Carbohydrate (g) |
119
|
79
|
| Protein (g) |
42
|
28
|
| Fat (g) |
8
|
6
|
| Vitamin C, Zinc, Iron |
Preparation time: 15 minutes
Cooking time: 6 minutes
Serves: 4-6
