Asian-style courgetti with seared steak

Asian-style courgetti with seared steak
  • Serves icon Serves 4
  • Time icon 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
Calories
319kcals
Fat
19.8g (4.4g saturated)
Protein
26.8g
Carbohydrates
7.7g (6.2g sugars)
Fibre
2.4g
Salt
0.4g

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

Method

  1. 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.
  2. 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.
  3. 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

  1. 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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Read what others say...

  1. 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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