Thai Beef Noodle Salad

Ingredients

• Sunflower oil

  linoleic (<60%)

  1 tbsp or 14g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Beef strip steak

  raw, grass-fed, lean only

  240g

• Lime

  raw

  1 fruit or 67g

• Fish sauce

  1 tbsp or 18g

• Tamari soy sauce

  1 tbsp or 18g

• Sesame oil

  ½ tbsp or 7g

• Red chili pepper

  raw

  1 pepper or 45g

• Scallions

  raw

  2 medium or 30g

• Red bell pepper

  raw

  ¼ medium or 30g

• Cucumber

  raw, with peel

  ¼ cucumber or 75g

• Carrots

  raw

  ½ large or 36g

• Mango

  raw

  ½ fruit without refuse or 104g

• Rice noodles

  dry

  75g

• Cilantro

  dried

  1 tbsp or 2g

• Mint

  Freshdirect

  1 tablespoon or 3g

Directions

1. Melt the coconut oil in a frying pan over a high heat. When it’s really, really hot, season your steak and carefully lay it in the pan. Fry for 4 minutes on each side for medium rare, then leave it to rest until you’re ready to eat.
2. While the steak is cooking, mix together the lime juice, fish sauce, soy sauce, sesame oil and chilli and set aside.
3. In a large bowl toss together all the remaining ingredients, then pour over the dressing and toss once more to coat them.
4. Slice up the steak, toss it in with the noodle salad, then pile it high and serve.