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Asian-style courgetti with seared steak

Asian-style courgetti with seared steak

Name: Asian-style courgetti with seared steak
Cook time: 5 min
Total time: 5 min
Yield: Serves 4
Ingredients: 4 courgettes; 3 tbsp fish sauce; 3 tbsp rice vinegar; 2 tsp sugar; 85g chopped unsalted peanuts; 3 tbsp sesame seeds; 1 tbsp Chinese black vinegar; 2 small British beef rump steaks; 1-2 red chillies; 1 bunch coriander leaves

Easy
June 2014

Easy
June 2014

Serves 4
Hands-on time 30 min

Make courgette noodles with a spiraliser then add them to this zingy Asian-style recipe with seared rump steak, chilli and coriander.

Nutrition: per serving

Calories: 319kcals
Fat: 19.8g (4.4g saturated)
Protein: 26.8g
Carbohydrates: 7.7g (6.2g sugars)
Fibre: 2.4g
Salt: 0.4g

Nutrition: per serving

Calories: 319kcals
Fat: 19.8g (4.4g saturated)
Protein: 26.8g
Carbohydrates: 7.7g (6.2g sugars)
Fibre: 2.4g
Salt: 0.4g

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Ingredients

4 courgettes
3 tbsp fish sauce
3 tbsp rice vinegar
2 tsp sugar
85g chopped unsalted peanuts
3 tbsp sesame seeds
1 tbsp Chinese black vinegar
2 small British beef rump steaks
1-2 red chillies
1 bunch coriander leaves

4 courgettes
3 tbsp fish sauce
3 tbsp rice vinegar
2 tsp sugar
85g chopped unsalted peanuts
3 tbsp sesame seeds
1 tbsp Chinese black vinegar
2 small British beef rump steaks
1-2 red chillies
1 bunch coriander leaves

Method

Use a spiraliser to make the courgetti or slice into thin strands. Toss with the fish sauce, rice vinegar, sugar and a pinch of salt. Chill for 15 minutes. Meanwhile, heat the oven to 180°C/fan160°C/gas 4 and roast the peanuts with the sesame seeds until golden. Cool.
Heat a griddle pan. Rub the black vinegar (from Waitrose and Asian shops) and a splash of oil into the steaks. Season, fry for 2 minutes on each side (medium-rare), then rest.
Squeeze the courgettes in a new folded J-cloth, discard any excess liquid, then toss in a bowl with the peanuts and sesame seeds. Slice the steaks and the chillies, then stir into the ‘noodles’ with the bunch coriander leaves.

Method

Use a spiraliser to make the courgetti or slice into thin strands. Toss with the fish sauce, rice vinegar, sugar and a pinch of salt. Chill for 15 minutes. Meanwhile, heat the oven to 180°C/fan160°C/gas 4 and roast the peanuts with the sesame seeds until golden. Cool.
Heat a griddle pan. Rub the black vinegar (from Waitrose and Asian shops) and a splash of oil into the steaks. Season, fry for 2 minutes on each side (medium-rare), then rest.
Squeeze the courgettes in a new folded J-cloth, discard any excess liquid, then toss in a bowl with the peanuts and sesame seeds. Slice the steaks and the chillies, then stir into the ‘noodles’ with the bunch coriander leaves.

delicious. tips

Next time make this dish with seared chicken instead of steak. If you don’t have a griddle pan you can use a frying pan.

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Pippa Vincent says:

30th Jun 2015 at 2:00 pm

I love this recipe because… just thinking about it makes my mouth water!

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Pippa Vincent says:

30th Jun 2015 at 11:56 am

I made a Slimming World version of this- it was absolutely delicious- my first try at courgetti and I’ll definitely do it again!

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Emily P says:

6th Jun 2015 at 4:48 pm

I love this recipe because it’s a great way to get more tasty veg into my diet! I’ve never been a fan of ‘carb-cutting’ for the sake of losing weight …but when the replacements are as ‘delicious’ as this then who can complain!

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