Szechuan Beef ‘Noodle’ Salad

This spicy beef salad proves that healthy eating doesn’t have to be boring. On a bed of vibrant carrot ‘noodles’ rests succulent beef strips, which will wake up your taste buds with a mouthwatering marinade of lime, garlic, soy and a kick of szechuan peppercorn. You will never look at a garden variety salad again!

Szechuan Beef ‘Noodle’ Salad

with carrot ribbons, fresh mint & peanuts

4.7

Hands on Time: 10 - 35 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Blender (optional)
  • Sugar/Sweetener/Honey
Photo of Szechuan Beef ‘Noodle’ Salad
  1. MAKE THE PASTE

    Using the back of a spoon, crush the peppercorns. In a bowl, combine the crushed peppercorns (to taste), the grated garlic, the sliced chilli (to taste), ½ the soy sauce, 5ml of a sweetener of choice, and ½ of the lime juice. Alternatively, place all the ingredients in a blender and pulse until combined. Add the Beef strips and toss until coated.

  2. PEANUTTY PERFECTION

    Place the Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.

  3. A FRESH TAKE

    In a bowl, combine the grated or ribboned carrot, the sliced Cabbage, a drizzle of oil, the spring onion whites, seasoning, and ½ the sliced mint. Set aside.

  4. MARINATION STATION

    Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 3-5 minutes until soft, shifting occasionally. Add the beef strips and the marinade and fry for 1-2 minutes per side until browned. Set aside to rest.

  5. DRESSED TO THE NINES

    In a small bowl, combine the remaining soy sauce and lime juice, seasoning, and any remaining pan juices.

  6. OODLES OF NOODLES

    Plate up the carrot ‘noodles’ and top with the juicy Beef and Onions. Drizzle over the zingy soy dressing and scatter over the toasted Peanuts. Garnish with the remaining mint and spring onion greens. Time to enjoy, Chef!

  • Szechuan Peppercorns - 5g

  • Garlic Clove - 1

  • Fresh Chilli - 1

  • Low Sodium Soy Sauce - 20ml

  • Lime Juice - 10ml

  • Free-range Beef Rump Strips - 150g

  • Peanuts - 15g

  • Carrots - 240g

  • Cabbage - 100g

  • Spring Onion - 1

  • Fresh Mint - 4g

  • Onion - 1

  1. MAKE THE PASTE

    Using the back of a spoon, crush the peppercorns. In a bowl, combine the crushed peppercorns (to taste), the grated garlic, the sliced chilli (to taste), ½ the soy sauce, 10ml of a sweetener of choice, and ½ of the lime juice. Alternatively, place all the ingredients in a blender and pulse until combined. Add the Beef strips and toss until coated.

  2. PEANUTTY PERFECTION

    Place the Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.

  3. A FRESH TAKE

    In a bowl, combine the grated or ribboned carrot, the sliced Cabbage, a drizzle of oil, the spring onion whites, seasoning, and ½ the sliced mint. Set aside.

  4. MARINATION STATION

    Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 3-5 minutes until soft, shifting occasionally. Add the beef strips and the marinade and fry for 1-2 minutes per side until browned. Set aside to rest.

  5. DRESSED TO THE NINES

    In a small bowl, combine the remaining soy sauce and lime juice, seasoning, and any remaining pan juices.

  6. OODLES OF NOODLES

    Plate up the carrot ‘noodles’ and top with the juicy Beef and Onions. Drizzle over the zingy soy dressing and scatter over the toasted Peanuts. Garnish with the remaining mint and spring onion greens. Time to enjoy, Chef!

  • Szechuan Peppercorns - 10g

  • Garlic Clove - 1

  • Fresh Chilli - 1

  • Low Sodium Soy Sauce - 40ml

  • Lime Juice - 20ml

  • Free-range Beef Rump Strips - 300g

  • Peanuts - 30g

  • Carrots - 360g

  • Cabbage - 200g

  • Spring Onions - 2

  • Fresh Mint - 8g

  • Onion - 1

  1. MAKE THE PASTE

    Using the back of a spoon, crush the peppercorns. In a bowl, combine the crushed peppercorns (to taste), the grated garlic, the sliced chilli (to taste), ½ the soy sauce, 15ml of a sweetener of choice, and ½ of the lime juice. Alternatively, place all the ingredients in a blender and pulse until combined. Add the Beef strips and toss until coated.

  2. PEANUTTY PERFECTION

    Place the Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.

  3. A FRESH TAKE

    In a bowl, combine the grated or ribboned carrot, the sliced Cabbage, a drizzle of oil, the spring onion whites, seasoning, and ½ the sliced mint. Set aside.

  4. MARINATION STATION

    Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 5-7 minutes until soft, shifting occasionally. Add the beef strips and the marinade and fry for 1-2 minutes per side until browned. Set aside to rest.

  5. DRESSED TO THE NINES

    In a small bowl, combine the remaining soy sauce and lime juice, seasoning, and any remaining pan juices.

  6. OODLES OF NOODLES

    Plate up the carrot ‘noodles’ and top with the juicy Beef and Onions. Drizzle over the zingy soy dressing and scatter over the toasted Peanuts. Garnish with the remaining mint and spring onion greens. Time to enjoy, Chef!

  • Szechuan Peppercorns - 15ml

  • Garlic Cloves - 2

  • Fresh Chillies - 2

  • Low Sodium Soy Sauce - 60ml

  • Lime Juice - 30ml

  • Free-range Beef Rump Strips - 450g

  • Peanuts - 45g

  • Carrots - 480g

  • Cabbage - 300g

  • Spring Onions - 3

  • Fresh Mint - 12g

  • Onions - 2

  1. MAKE THE PASTE

    Using the back of a spoon, crush the peppercorns. In a bowl, combine the crushed peppercorns (to taste), the grated garlic, the sliced chilli (to taste), ½ the soy sauce, 20ml of a sweetener of choice, and ½ of the lime juice. Alternatively, place all the ingredients in a blender and pulse until combined. Add the Beef strips and toss until coated.

  2. PEANUTTY PERFECTION

    Place the Peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.

  3. A FRESH TAKE

    In a bowl, combine the grated or ribboned carrot, the sliced Cabbage, a drizzle of oil, the spring onion whites, seasoning, and ½ the sliced mint. Set aside.

  4. MARINATION STATION

    Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 5-7 minutes until soft, shifting occasionally. Add the beef strips and the marinade and fry for 1-2 minutes per side until browned. Set aside to rest.

  5. DRESSED TO THE NINES

    In a small bowl, combine the remaining soy sauce and lime juice, seasoning, and any remaining pan juices.

  6. OODLES OF NOODLES

    Plate up the carrot ‘noodles’ and top with the juicy Beef and Onions. Drizzle over the zingy soy dressing and scatter over the toasted Peanuts. Garnish with the remaining mint and spring onion greens. Time to enjoy, Chef!

  • Szechuan Peppercorns - 20g

  • Garlic Cloves - 2

  • Fresh Chillies - 2

  • Low Sodium Soy Sauce - 80ml

  • Lime Juice - 40ml

  • Free-range Beef Rump Strips - 600g

  • Peanuts - 60g

  • Carrots - 720g

  • Cabbage - 400g

  • Spring Onions - 4

  • Fresh Mint - 15g

  • Onions - 2

Frequently Asked Questions

What is the preparation time for Szechuan Beef ‘Noodle’ Salad?

The preparation time for Szechuan Beef ‘Noodle’ Salad with carrot ribbons, fresh mint & peanuts is between 10 and 35 minutes.

What is the total time required to make Szechuan Beef ‘Noodle’ Salad with carrot ribbons, fresh mint & peanuts?

The total time required to make Szechuan Beef ‘Noodle’ Salad with carrot ribbons, fresh mint & peanuts is between 35 and 55 minutes.

How many servings does Szechuan Beef ‘Noodle’ Salad provide?

4 servings

What are the main ingredients in Szechuan Beef ‘Noodle’ Salad?

Beef, Cabbage, Carrots, Free-range Beef Rump Strips, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Lime Juice, Low-Sodium Soy Sauce, Onion, Onions, Peanuts, Spring Onion, Spring Onions, Szechuan Peppercorns

What is the nutritional information of Szechuan Beef ‘Noodle’ Salad?

Calories: 617, Carbs: 45 grams, Fat: grams, Protein: 43.9 grams, Sugar: 20.6 grams, Salt: 945 grams

How do I prepare Szechuan Beef ‘Noodle’ Salad?

PEANUTTY PERFECTION: Place the peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. MARINATION STATION: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-5 minutes until soft, shifting occasionally. Add the beef strips and the marinade and fry for 1-2 minutes per side until browned. Set aside to rest. MAKE THE PASTE: Using the back of a spoon, crush the peppercorns. In a bowl, combine the crushed peppercorns (to taste), the grated garlic, the sliced chilli (to taste), ½ the soy sauce, 10ml of a sweetener of choice, and ½ of the lime juice. Alternatively, place all the ingredients in a blender and pulse until combined. Add the beef strips and toss until coated. DRESSED TO THE NINES: In a small bowl, combine the remaining soy sauce and lime juice, seasoning, and any remaining pan juices. OODLES OF NOODLES: Plate up the carrot ‘noodles’ and top with the juicy beef and onions. Drizzle over the zingy soy dressing and scatter over the toasted peanuts. Garnish with the remaining mint and spring onion greens. Time to enjoy, Chef! A FRESH TAKE: In a bowl, combine the grated or ribboned carrot, the sliced cabbage, a drizzle of oil, the spring onion whites, seasoning, and ½ the sliced mint. Set aside.

What should be prepared from my kitchen to make Szechuan Beef ‘Noodle’ Salad?

Beef, Cabbage, Carrots, Free-range Beef Rump Strips, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Lime Juice, Low-Sodium Soy Sauce, Onion, Onions, Peanuts, Spring Onion, Spring Onions, Szechuan Peppercorns

How many calories does Szechuan Beef ‘Noodle’ Salad have?

617 calories

How much fat content does Szechuan Beef ‘Noodle’ Salad have?

grams

Woolies Products in this dish

Photo of Baby Mixed Cabbage 2 pk

Baby Mixed Cabbage 2 Pk

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Napa Cabbage 300 g

Napa Cabbage 300 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 865