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
Szechuan Beef ‘Noodle’ Salad
with carrot ribbons, fresh mint & peanuts
Hands on Time: 10 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Blender (optional)
- Sugar/Sweetener/Honey
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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
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