Total cooking time: 10 minutes
Servings: 4
Ingredients for beef, pasta salad:
500 g (1 lb) rump steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons sweet curry powder
1 tablespoon soft brown sugar
1 small cucumber, thinly sliced Lebanese
1 red onion, sliced
1 red pepper cut into thin strips
1 small red chili, seeded and chopped
1 / 4 cup (15 g/1/2 oz) chopped mint
1 / 3 cup (60g / 2 oz) chopped unsalted peanuts or cashews
500 g (1 lb) Hokkien noodles
seasoning for beef, pasta salad:
1 / 2 cup (125 ml / 4 fluid oz.) Rice vinegar (see note)
2 tablespoons fish sauce
1 / 4 cup (60 grams / 2 ounces) sugar
2 teaspoons chopped fresh ginger
1 small red chili, seeded and chopped
1 tablespoon chopped coriander
Indications for beef, pasta salad:
1 Remove all visible fat from meat. Add the peanut oil, oyster sauce,Curry powder and brown sugar in a small bowl.
2 Heat the wok over medium heat. Add the steak and cook for 6-8 minutes, turning and dipping half of the sauce during cooking. Remove the steak from the wok.
3 To make the dressing, mix all ingredients.
Enter 4 to the cucumber, onion, peppers and chili pepper in a large bowl. Add the mint and walnuts. Thinly slice the meat, add the bowl with the dressing and mix gently to combine. If you have time to leave for a few minutes. Marinate
5 Place the dough in the same wok and wok over medium heat for 1-2 minutes. Stir in the remaining sauce and toss cookbooks. Divide the pasta among bowls and distribute the salad. Serve immediately.
Nutritional value of beef, pasta salad:
50 g protein;
17 g fat;
115 g carbohydrate;
Dietary Fiber 5.5 g;
Cholesterol 105mg;
Energy 3405kJ (815cal)
Note beef and pasta salad:
Rice vinegar isAsian grocery stores.
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