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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender (optional), Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender (optional), Sugar/Sweetener/Honey

Szechuan Beef ‘Noodle’ Salad

Name: Szechuan Beef ‘Noodle’ Salad
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Blender (optional); Sugar/Sweetener/Honey

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

Hands on Time: 10 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Serves 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.
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!

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

Download the Recipe

Serves 2

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!

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

Download the Recipe

Serves 3

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!

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

Download the Recipe

Serves 4

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!