Thai Beef Noodle Salad
¼ cup fresh lime juice
¼ cup water
½ teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
2 teaspoons soy sauce 43% less salt
1 tablespoon Thai chilli stir fry paste
2 teaspoons lemongrass chopped (in jar)
1 tablespoon fresh coriander leaves chopped
1 tablespoon sugar
100g dried vermicelli noodles
400g raw lean rump steak
4 teaspoons Thai seasoning
4 cups gourmet lettuce
125g Lebanese cucumber sliced
20 cherry tomatoes cut in half
¾ cup capsicum sliced
1 carrot thinly sliced
15 snow peas thinly sliced on angle
? cup shallots thinly sliced on angle
To make dressing: Place all dressing ingredients in a small mixing bowl and combine well.
To make salad: Divide salad ingredients equally over 4 dinner plates. To prepare noodles follow instructions on packet. Coat steak with Thai seasoning. In a non-stick frypan that has been generously coated with cooking spray, fry steak until cooked to your liking. Cut into thin strips and leave to one side. Place noodles on top of salad then put rump slices over top. Pour dressing over salad.
VARIATIONS: REPLACE STEAK WITH 400g LEAN LAMB LEG STEAKS,400g SKINLESS CHICKEN BREASTS, 400g PEELED RAW PRAWNS OR 400gTOFU DICED.
NOT SUITABLE TO BE FROZEN
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