Make courgette noodles with a spiraliser then add them to this zingy Asian-style recipe with seared rump steak, chilli and coriander.
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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
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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.
Nutrition
- 319kcals Calories
- 19.8g (4.4g saturated) Fat
- 26.8g Protein
- 7.7g (6.2g sugars) Carbs
- 2.4g Fibre
- 0.4g Salt
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Reviews
I love this recipe because… just thinking about it makes my mouth water!
I made a Slimming World version of this- it was absolutely delicious- my first try at courgetti and I’ll definitely do it again!
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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