Name: Lime and coriander beef salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 80 gram udon noodles; 200 gram beef rump steak, trimmed; 1 cup loosely packed fresh coriander leaves (cilantro); 1 tablespoon finely grated lime rind; 1 lebanese cucumber (130g), cut into ribbons; 2 medium tomatoes (300g), chopped coarsely; 1/3 cup loosely packed fresh mint leaves; 3 green onions (scallions), sliced thinly; 100 gram snow peas, sliced thinly; 50 gram snow pea sprouts; 1/4 cup (35g) coarsely chopped unsalted roasted cashews; Lime dressing; 2 tablespoon lime juice; 1 teaspoon fish sauce; 2 teaspoon finely chopped palm sugar; 1 fresh long red chilli, chopped finely

Lime and coriander beef salad

This beef noodle salad is perfect for a quick and easy weeknight dinner - spritz with lime for a citrus zing, and top with a crunch of peanuts. This recipe is suitable for diabetics.

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Serves 2

Prep

15M

Cook

20M

Total

35M

Ingredients

80 gram udon noodles

200 gram beef rump steak, trimmed

1 cup loosely packed fresh coriander leaves (cilantro)

1 tablespoon finely grated lime rind

1 lebanese cucumber (130g), cut into ribbons

2 medium tomatoes (300g), chopped coarsely

1/3 cup loosely packed fresh mint leaves

3 green onions (scallions), sliced thinly

100 gram snow peas, sliced thinly

50 gram snow pea sprouts

1/4 cup (35g) coarsely chopped unsalted roasted cashews

Lime dressing

2 tablespoon lime juice

1 teaspoon fish sauce

2 teaspoon finely chopped palm sugar

1 fresh long red chilli, chopped finely

Method

1.Place noodles in a medium heatproof bowl, cover with boiling water; stand for 5 minutes or until just tender, drain. Refresh under cold water; drain.

2.Meanwhile, make dressing, combine ingredients in a screw-top jar; shake to combine.

3.Cook beef on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until cooked as desired. Cover, rest for 5 minutes.

4.Meanwhile, finely chop half the coriander. Combine chopped coriander and rind on a plate. Coat beef in coriander mixture; slice beef thinly.

5.Add remaining coriander, cucumber, tomato, mint, onion, snow peas, sprouts, dressing and beef to noodles; toss gently to combine. Sprinkle with nuts to serve.

Use a vegetable peeler to cut cucumber into ribbons.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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