Pan-fried steaks with noodles and veg in a sweet chilli and lime dressing makes a satisfying Thai beef salad! Plus why not swap the steaks for prawns or chicken breasts if you want to change it up.beef-salad

 

SERVES 4 PREP 20 MINS
COOK 10 MINS

What you need:
200g green beans
1tbsp agave syrup (from supermarkets and Holland & Barrett)
2tbsp Thai fish sauce
2tbsp rice vinegar
1tbsp sweet chilli sauce
Juice of 1 lime
1 cucumber
3 carrots
4 spring onions, sliced
1tbsp vegetable oil
300g ready-cooked udon noodles
450g sirloin steak
2tbsp chopped fresh coriander
2tbsp roughly chopped peanuts

What you need to do:

  • Lightly cook the green beans in a pan of boiling water for 3 mins until just tender. Drain, rinse under cold water and drain again. Mix together the agave syrup, fish sauce, rice vinegar, sweet chilli sauce and lime juice to make a dressing. Set aside.
  • Peel the cucumber with a swivel potato peeler. Using the same peeler, make ribbons of cucumber by dragging it lengthways. Repeat with the carrots. Place in a large bowl with the green beans, spring onions and half the dressing. Mix well.
  • Heat a frying pan with half the oil, add the noodles and fry for 2 mins until starting to colour. Remove from the pan and set aside. Cook the steaks in the same pan with the remaining oil for 3-4 mins each side.
  • Toss the noodles through the salad. Slice the steaks and add to the salad with most of the coriander and peanuts. Top with the remaining dressing, coriander and peanuts to serve.

 

Per serving:  373 cals, 11g fat, (3g saturated), 31g carbohydrates