Sticky beef and noodle salad
- Portion size: For 4 people
- Takes 15 minutes to make, 10 minutes to cook, plus marinating
- Difficulty: easy
These juicy steaks are marinated in sweet chilli and soy sauce and served with nutty noodle salad and fresh veg.
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Ingredients
- 4 x 175g rump or sirloin steaks
- 50ml soy sauce
- 4 tbsp sweet chilli sauce
- 4 bunches of dried glass noodles
- 2.5cm piece fresh ginger, grated
- 2 garlic cloves, crushed
- 50g cashew nuts
- 1 tsp chilli flakes
- 2 tbsp olive oil
- 2 carrots, cut into matchsticks
- 1 red pepper, finely sliced
- Handful fresh coriander leaves
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Method
- Marinate the steak in a bowl with the soy and sweet chilli sauces for 10 minutes. Pour boiling water over the noodles and stand for 4 minutes, then drain and cool under the cold tap.
- Whizz the ginger, garlic, cashews and chilli in a small food processor (or pound in a pestle and mortar) to form a paste. Set aside.
- Heat a griddle or frying pan until very hot. Ensure the steaks are well coated in the marinade, then cook them for 3-4 minutes each side for medium rare (you may need to do this in batches). Set aside to rest.
- Heat the oil in a pan or wok over a medium-high heat and fry the cashew paste for a minute, then add the veg and a splash of water and cook for 2 minutes. Add the noodles and coriander and stir well. Serve the noodles with the sticky beef.
Nutrition
- 677kcals Calories
- 20.1g (5.6g saturated) Fat
- 48.3g Protein
- 74.5g (13.9g sugars) Carbs
- 3g Salt
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