Warm Asian-style lime and sweet chilli beef salad
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Time to make:
$4.20 per serve
(at time of publication)
Full ingredients list:
1 teaspoon crushed garlic
400g rump steak, trimmed of excess fat
200g vermicelli noodles
300g bag coleslaw
250g bag bean sprouts
1 baby cos lettuce, shredded
4 tablespoons gluten-free sweet chilli sauce
juice of 1 lime
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat 1 tablespoon of olive oil in a large non-stick frying pan set over medium heat. Rub crushed garlic into steak and cook for 3–4 minutes per side, or until cooked to your liking. Remove steak from pan, cover loosely with foil to keep warm and set aside to rest.
Step 2 Meanwhile, cook noodles according to packet instructions; drain and place in a large salad bowl. Add coleslaw, bean sprouts and lettuce to bowl. Combine sweet chilli sauce and lime juice in a small dish to make dressing; pour over salad and toss well.
Step 3 Thinly slice beef. Divide noodle salad among 4 serving plates. Top salad with beef; drizzle with any remaining dressing and serve.
About this recipe
First published: November 2015