Beef Salad with Crunchy Noodles

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Prep: 10 mins

Cook: 20 mins

Serves 4

Excellent source of iron

Ingredients

600g Quality Mark beef strips (or 600g rump or sirloin steak, sliced thinly before cooking)
2 tablespoons vegetable oil
2 carrots, peeled and cut into fine strips (5cm long)
2 Lebanese cucumbers, halved, deseeded and cut into fine strips (5cm long)
125g snow peas, topped and cut into fine strips
225g packet crispy noodles
Juice of 2 limes
3 tablespoons sweet chilli sauce
Extra 2 tablespoons vegetable oil
2 cups loosely packed coriander leaves

Method

Coat beef strips with the oil. Preheat a large frying pan or BBQ hot place until moderately hot. Cook the beef in 2 batches. Set aside whilst making the salad.

Combine the strips of carrot, cucumber and snow peas with the noodles. Mix together the lime juice, sweet chilli sauce and extra oil and toss through the salad.

Add the warm beef strips to the salad and noodles. Add the coriander leaves and toss to combine.

Suitable Cuts
Nutrition

SIRLOIN

RUMP

SCOTCH FILLET

Nutrition Information Per Serving

Serving size: 355g

Energy kJ (kcal)	2679 (640)
Protein (g)	42.7
Fat (g)	33.6
Saturated (g)	11.0
Carbohydrate (g)	41.0
Sugars (g)	6.2
Sodium (mg)	863
Iron (mg)	5.4
Zinc (mg)	6.7
Vitamin B12 (ug)	5.9
Vitamin D (ug)	0.11
Selenium (ug)	7.3