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🍽️ Fresh Asian Beef Salad with Rice Noodles

450 kcal · 30 min · 4 servings

Ingredients

• 400 g beef fillet steak
• 2 tbsp soy sauce
• 1 pinch ground ginger
• 150 g rice vermicelli
• 2 tbsp sesame oil
• 1 large carrot
• 0.33 cucumber
• 2 spring onions
• 2 tbsp rice vinegar
• 2 tbsp sunflower oil
• 1 tbsp vegetable broth
• salt
• pepper
• oyster sauce (to taste)
• 4 large romaine lettuce leaves (for serving)

Instructions

1. 1. Place the beef fillet in a bowl.
2. 2. Add soy sauce and ginger.
3. 3. Mix everything well so the meat marinates.
4. 4. Let the marinade work for about 30 minutes.
5. 5. Soak the rice noodles in lukewarm water for 10 minutes in the meantime.
6. 6. Boil the noodles briefly until soft.
7. 7. Drain them and let them drip dry.
8. 8. Mix the noodles with 1 teaspoon of oil.
9. 9. Wash the carrot and peel it.
10. 10. Grate the carrot finely.
11. 11. Wash the cucumber and halve it.
12. 12. Remove the core of the cucumber.
13. 13. Cut the cucumber into cubes.
14. 14. Wash the spring onions and trim them.
15. 15. Slice the spring onions into rings.
16. 16. Sear the meat in a hot pan with sesame oil.
17. 17. Cook it for 1 minute on each side.
18. 18. Wrap the meat in aluminum foil.
19. 19. Let it rest briefly.
20. 20. Whisk rice vinegar, sunflower oil, vegetable broth, salt, and pepper to make a salad dressing.
21. 21. Adjust the taste of the sauce with oyster sauce.
22. 22. Wash the salad leaves.
23. 23. Shake the salad leaves dry.
24. 24. Remove the meat from the foil.
25. 25. Mix the meat loosely with the noodles and vegetables.
26. 26. Arrange the mixture on the salad leaves.
27. 27. Serve the salad with the dressing.

Nutrition per serving

• kcal: 450
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 40 g