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Vietnamese-style British Beef Noodle Salad
We add Vietnamese freshness to brown rice noodles by tossing in carrot ribbons and fragrant chopped herbs. Drizzle with a chilli, lime and tamari dressing. The highlight? Juicy Denver steaks from British beef.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint (use half)
- 1 chilli (use half)
- 25g honey (use a quarter)
- 1 unwaxed lime (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 2 tsp sesame seeds (use half) (Sesame)
- 1 midi cucumber (use half)
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 carrot
- 1 Denver steak
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 642
Protein: 45g
Carbs: 69g
Fat: 22g
Ingredients
- 1 handful of fresh coriander
- 1 tbsp sesame oil (Sesame)
- 2 spring onion
- 1 midi cucumber
- 1 unwaxed lime
- 2 tsp sesame seeds (Sesame)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 Denver steaks
- 1 chilli
- 25g honey (use half)
- 2 carrot
- 1 handful of fresh mint
Nutritional Information
Calories: 588
Protein: 44g
Carbs: 57g
Fat: 21g
Vietnamese-style British Beef Noodle Salad
We add Vietnamese freshness to brown rice noodles by tossing in carrot ribbons and fragrant chopped herbs. Drizzle with a chilli, lime and tamari dressing. The highlight? Juicy Denver steaks from British beef.
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Cooking Instructions
Before you start
- Pull out a small bowl, a large bowl, a peeler or julienne peeler, a large frying pan, a large saucepan & a sieve
Make the dressing
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Deseed and finely dice half the chilli, then thinly slice the remaining. Quarter the lime
- Add the diced chilli (to taste), tamari, half the sesame oil, the half pack of honey and the juice from half the lime to the small bowl. Mix and set aside
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Quickly seal the edges of the steaks, then remove from the pan. Leave to rest
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the salad
- Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the spring onions. Pick the mint from the stalks and roughly chop, along with the coriander. Peel the carrots into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Place all into the large bowl. Add the cooked noodles, the remaining sesame oil and half the sesame seeds. Mix to combine
Plate up
- Slice the steaks against the grain
- Share the noodle salad between bowls, topped with the sliced steaks. Drizzle over the dressing. Garnish with the sliced chilli (to taste), remaining sesame seeds and lime wedges
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