Grilled beef, carrot & rice noodle salad

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• **cUpCaKe MaKeR**

  21 May 2010

  **cUpCaKe MaKeR** rated and commented on this recipe

  

  Made this last night - was lovely and light, but filling, for a warm evening. Added some spring onions to the carrots for extra flavour. Would def make again

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• sline88

  01 June 2010

  sline88 rated this recipe

  

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• Hellsbells

  23 September 2010

  Hellsbells rated and commented on this recipe

  

  Made this as a Saturday Night treat. Didn't dislike it fully but found fillet very awkward to cut on top of noodles. Also found dressing overpoweringly hot with chilli - mouths were burning numb by end of meal - oops!. Would make again but with 1/4 or 1/2 chilli.

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• NomNomNom

  21 May 2013

  NomNomNom rated and commented on this recipe

  

  It was ok. Hubby felt the lime overpowered the flavours. I didn't mind it but it did seem to miss something for depth of flavour. Very clean though. Might try to find something with either fish sauce to add in, or else get slightly thicker vermicelli and quickly boil that in a broth.

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Ingredients

• 2 fillet steaks , trimmed of all fat
• 1 large carrot , cut into thin matchsticks
• 75g fine rice noodles
• 2 limes , juiced
• 1 tbsp finely chopped ginger
• 1 tsp caster sugar
• 3 tbsp coriander and mint, finely chopped
• 1 red chilli , finely sliced
• ½ tbsp unsalted peanuts , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 fillet steaks , trimmed of all fat
• 1 large carrot , cut into thin matchsticks
• 75g fine rice noodles
• 2 limes , juiced
• 1 tbsp finely chopped ginger
• 1 tsp caster sugar
• 3 tbsp coriander and mint, finely chopped
• 1 red chilli , finely sliced
• ½ tbsp unsalted peanuts , chopped

PER SERVING

389 kcalories, protein 35.3g, carbohydrate 39.8g, fat 10.9 g, saturated fat 4.1g, fibre 1.8g, salt 0.23 g

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