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Festive beef noodle salad

Add some festive colour to your table this Christmas with this summer salad!

15 mins
10 ingredients
$4 / person
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Festive beef noodle salad

Gear

Ingredients

Servings = 4

400g blade steak

1 tablespoon oyster sauce

1 small red capsicum, remove the stem and seeds. Cut the flesh into strips

1 cucumber, cut in half lengthways. cut into half moon shaped slices on an angle

1 bunch coriander, roughy chop the leaves

125g rice Vermicelli

1/3 cup roasted, unsalted peanuts, roughly chopped

Dressing

2 tablespooms sweet chilli sauce

2 teaspoons vinegar

2 teaspoons fish sauce

It’s this easy

  • Mix the steak and oyster sauce, place in a covered container or dish and place in the fridge to marinate for 2 hours or overnight if you have time.
  • Boil some water, place rice vermicelli in a bowl and pour over enough water to cover. Let the vermicelli soak in the water for about 2 mins until the noodles are soft. Drain.
  • Make the dressing by mixing the all the ingredients together.
  • Pre-heat the BBQ or frying pan on a moderately high heat. Cook the steak for 2-3 minutes on each side for a medium-rare steak.
  • Put the steak on a plate, cover loosely with some foil or another plate and allow it to rest while you make the salad.
  • In a large salad bowl combine the vegetables, peanuts, vermicelli and dressing and gently mix it all together.
  • Put the salad on a large plate or bowl, slice the steak thinly and arrange on top of the salad

Tweaks

Sprinkle some crispy fried shallots and garlic on top of the salad for an extra flavour boost. You can find these in the Asian food section of the supermarket.

Allergies

Contains: Gluten, Nuts, Seafood, Soy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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