Lime and sweet chilli beef salad
1 teaspoon crushed garlic
400g rump steak, trimmed of excess fat
200g rice or vermicelli noodles
300g coleslaw from a bag
250g bean sprouts
1 baby cos lettuce, shredded
4 tablespoons sweet chilli sauce
2 tablespoons sesame oil
juice of 1 lime
Total fat 21g
Saturated fat 6g
Dietary fibre 4g
1 Heat 1 tablespoon olive oil in a large non-stick frying pan set over a medium heat. Rub crushed garlic into steak and cook for 3-4 minutes each side, or until cooked to your liking. Remove steak from pan, cover loosely with foil to keep warm and set aside to rest.
2 Meanwhile, cook noodles according to packet instructions. Drain and place in a large salad bowl. Add coleslaw, bean sprouts and lettuce. Combine sweet chilli sauce, sesame oil, lime juice and 2 tablespoons hot water in a dish. Pour over salad and toss.
3 Thinly slice beef. Divide noodle salad among 4 serving plates. Top salad with beef, drizzle with any remaining dressing and serve.
Make it gluten free: Check sweet chilli sauce is gluten free.
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