Our first published recipe is a great all-rounder: simple to make, healthy, and of course it tastes DELICIOUS! Also, because it is served cold it’s a great option for picnics and hosting guests (just in case they are held up in traffic, or even if they aren’t, you can prepare it in advance so you can spend your time being with them rather than popping in and out of the kitchen). Inspired by Company’s Coming Healthy Recipes “Minted beef & noodles” but we have added and substituted several ingredients and quantities.
Combine the following ingredients to make a marinade:
Leave the steak to soak up the marinade a few hours or overnight (in the fridge, unless you live in a very cool climate). Then stir fry the steak and allow it to cool while you prepare the following:
and put the following ingredients in a screwtop jar that you can shake to make the dressing (this will make plenty of dressing, you might adjust the quantities depending on how much of a flavour kick you like):
To serve, toss the veg and noodles together, then top with steak, dressing, and chopped peanuts. Yum!!
We’d love to hear your comments on how you go making this, and also any suggested tweaks.
Combine the following ingredients to make a marinade:
1 Tbsp sweet chilli sauce
1 Tbsp fish sauce
2 tsp panaeng curry paste
1 tsp grated ginger
2 minced garlic cloves
400g beef steak, cut into 5mm slices
Leave the steak to soak up the marinade a few hours or overnight (in the fridge, unless you live in a very cool climate). Then stir fry the steak and allow it to cool while you prepare the following:
200g Hokkien noodles – soak in boiling water then rinse in cold water and allow to cool.
2 continental cucumbers, halved lengthwise then in 5mm slices
2 carrots, cut into matchsticks
1 cup bean sprouts
half bunch mint leaves, finely chopped
400g can of corn kernels (drained of course!)
5 green onions, in 5mm slices
and put the following ingredients in a screwtop jar that you can shake to make the dressing (this will make plenty of dressing, you might adjust the quantities depending on how much of a flavour kick you like):
half cup of lime juice
quarter cup of sweet chilli sauce
2-3 Tbsp of panaeng curry paste (amount depends on how hot you like your food)
1 Tbsp peanut oil
To serve, toss the veg and noodles together, then top with steak, dressing, and chopped peanuts. Yum!!
We’d love to hear your comments on how you go making this, and also any suggested tweaks.
