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Zingy beef salad tossed with bean sprouts
Zingy beef salad tossed with bean sprouts
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Prep Time:
80 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Elevate your beef salad with crisp and healthy bean sprouts.
Ingredients:
  • 1/2 tsp dried chilli flakes
  • 20.00 ml sesame oil
  • 50.00 ml salt-reduced tamari
  • 500g piece beef fillet, thinly sliced
  • 200g rice vermicelli noodles
  • 250g green beans, halved
  • 175g (2 1/2 cups) bean sprouts
  • 4 green shallots, thinly sliced diagonally, plus extra to serve
  • 6.00 gm sesame seeds, toasted
  • 2.50 gm caster sugar
  • Long fresh red chilli, sliced, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Mix the chili flakes, half of the sesame oil, and 1 tablespoon of tamari in a glass or ceramic dish. Add the beef and ensure it is fully coated. Cover and refrigerate for 1 hour to let it marinate.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to sit for 5 minutes, then drain them.
  • Simmer beans in a pot of boiling water until almost tender, then add sprouts for the final 30 seconds. Drain and rinse under cold water to refresh. Drain well.
  • 1. Preheat a chargrill over high heat. Sear beef for 30 seconds per side, or until cooked through. Mix beef with noodles, beans, sprouts, shallot, and sesame seeds. 2. In a bowl, whisk together vinegar, garlic, sugar, remaining oil, and tamari until sugar is dissolved. Pour over beef mixture and toss to coat evenly. 3. Sprinkle with chili, coriander, and extra shallot before serving.

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