Name: Vietnamese beef salad
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 6
Ingredients: 350g lean beef, cut into strips; half tsp chilli flakes; 2 cloves garlic, crushed; 4cm fresh ginger, finely chopped; 1 red pepper, sliced; 150g baby sweetcorn, halved lengthways; 300g beansprouts; 6 spring onions, sliced into 1cm pieces; For the dressing; 10cm-piece cucumber, finely chopped; 25g coriander, roughly chopped; Juice 1 lime; 2 tsp reduced-salt soy sauce; 300g pre-cooked, fresh rice noodles

A filling but light salad with tender beef and beansprouts.

Serves

Prep

25 minutes

Cook

10 minutes

Each 255g serving contains (excludes serving suggestion)

KCal

169

Carbs

16.1g

Fibre

3.6g

Protein

16.8g

Fat

3.3g

Saturates

1.1g

Sugars

4.8g

Salt

3.1g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

350g lean beef, cut into strips

half tsp chilli flakes

2 cloves garlic, crushed

4cm fresh ginger, finely chopped

1 red pepper, sliced

150g baby sweetcorn, halved lengthways

300g beansprouts

6 spring onions, sliced into 1cm pieces

For the dressing

10cm-piece cucumber, finely chopped

25g coriander, roughly chopped

Juice 1 lime

2 tsp reduced-salt soy sauce

300g pre-cooked, fresh rice noodles

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Method

Step 1

Add the oil to a pan. Add the beef and cook for 4–5 minutes over a high heat, stirring regularly. Stir in the chilli flakes, garlic and ginger.

Step 2

Next, add the red pepper, stirring for 2–3 minutes, followed by the baby sweetcorn. Stir for 1 minute.

Step 3

Add the beansprouts and spring onions, mix well for 1 minute and remove from the heat. Allow to cool.

Step 4

For the dressing, add the cucumber, coriander, lime juice and soy sauce to a small bowl.

Step 5

Add the dressing to the noodles and mix in well. Next, add the cooled beef mixture, mix together and serve.

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Vietnamese beef salad

Ingredients

Method

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Vietnamese beef salad

Ingredients

Method

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