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 Satisfy hungry mouths with this quick, easy and tasty summer meal.
The crispy noodles give this salad a wonderful crunchy texture.
Tip: When buying the crispy noodles, make sure you use ones that say ready to eat on the pack, as some packet noodles need to be cooked first.
Preparation time: 20 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
600g beef strips (or 600g rump steak, sliced thinly before cooking)
2tbsp vegetable oil
2 carrots, peeled and cut into fine strips (approx 5cm long)
2 Lebanese cucumbers, halved, deseeded and cut into fine strips (approx 5cm long)
125g snow peas, topped and cut into fine strips
1 pkt (225g) crispy noodles
juice of 2 limes
3 tbsp sweet chilli sauce
extra 2 tbsp vegetable oil
2 cups loosely packed coriander leaves
Method
Coat beef strips with the oil. Preheat a large frying pan or barbecue flat plate until moderately hot; cook the beef in two batches. Set aside whilst making the salad
Combine the strips of carrot, cucumber and snow peas with the noodles. Add the combined lime juice, sweet chilli sauce and extra oil
Add the warm beef strips to the vegetables and noodles, add the coriander leaves and toss to combine
Recipe provided by
Meat & Livestock Australia, more recipe suggestions, please go to www.themainmeal.com.au
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