This is perfect when you want a healthy dinner that doesn’t compromise on exciting flavours or textures. It’s mainly raw so tastes wonderfully fresh.
I’ve included sugarsnap peas here as I tolerate fructose, but you can easily swap in any green veggies to suit you!
you will need:
1 x large high quality minute steak
1 x nest of fine vermicelli rice noodles
LOADS of greens (anything works – I’ve used sugarsnap peas but if you can’t tolerate fructose, 1/2 cup of savoy cabbage, broccoli or green beans would work – just make sure you steam the cabbage a little before adding in!)
2 x good handfuls of pea shoots or spinach leaves
1 x fresh chilli
2 x spring onions (green parts only)
juice of half a lime
dash of soy sauce
dash of fish sauce
sesame seeds (optional)
Begin by heating your garlic oil in a pan. Flash fry the minute steak (it will need hardly any time at all!) and move to a chopping board.
Chop your chilli and spring onions finely. Dice any green veggies you’re including – simply steaming the savoy cabbage for 1 minute if using. Broccoli and green beans add nice crunch when raw, but if it’s easier on your stomach, steam a little first before adding to the dish.
Slice your steak into fine strips. Add to a large bowl with your veggies, two handfuls of pea shoots or similar, tossing in the spring onions and chilli too. Squeeze the lime juice, soy and fish sauce over the salad to your taste and mix well.
In salted, boiling water, add your rice noodles and cook for one minute. Drain these, trying to get as much water out of them as possible before stirring through the salad.
Sprinkle with some sesame seeds and this is ready to enjoy. Delicious with a beer … if you’re lucky enough to tolerate one!