Beef & noodle salad

• Preparation time 10 minutes
• Cooking time 8 minutes + 5 minutes standing time
• Serves 4

Ingredients

• oil for cooking
• 500g rump steak
• ¼ cup low-fat French dressing
• 1–2 tbsp MAGGI Sweet Chilli Sauce
• 450g thin hokkien noodles
• 1 green capsicum, sliced
• 1 red capsicum, sliced
• 150g snow peas, sliced
• 200g cherry tomatoes, halved
• 80g baby spinach
• ¼ cup mint leaves

Method

1. Heat oil in a medium non-stick frying pan over medium to high heat. Cook steak for 2–3 minutes on each side or until cooked to your liking. Remove from heat, cover with foil and set aside for 5 minutes before cutting into thin slices.
2. Combine dressing and MAGGI Sweet Chilli Sauce.
3. Place noodles in a large heatproof bowl and cover with boiling water.
4. Gently prise them apart with two forks until the strands separate. Drain well.
5. While noodles are still warm, toss with vegetables and sliced beef in a large bowl, pour over the dressing, add the mint leaves and toss gently. Serve immediately.

Nutrition

Australian Institute of Sport - From the "Survival for the Active Family" cookbook05 Nov 2018, Soups and Salads, survival-for-the-active-familySoups and Salads