Beef and broccoli with crunchy noodles
A delicious stir-fry for the family
2 - 4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Easy beef and broccoli recipe with extra protein from the chickpeas and a crunchy noodle topping.
Easy beef and broccoli recipe with extra protein from the chickpeas and a crunchy noodle topping. It's dinner on the table in under 30 minutes and is full of quality nutrients for the whole family.
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Ingredients
Beef noodle salad
400g Quality Mark beef steaks
i
2 Tbsp olive oil
2 garlic cloves
crushed
1 tsp ground cumin
1 cup broccoli
i
florets
1 cup sweet corn kernels
420g tin chickpeas
drained
2 cups kale
leaves
½ red onion
sliced thinly
1 cup fresh herbs
i
chopped
150g rice noodles
cooked
1 cup crispy noodles
Dressing
1 Tbsp sugar
2 Tbsp water
boiling
¼ cup lime juice
i
2 tsp fish sauce
i
Method
Crunchy noodle salad
Tips
1
Heat a frying pan or barbeque to a medium heat.
2
Rub the steak with 1 tablespoon of oil, garlic, cumin and season. Depending on their thickness, cook for 3-4 minutes each side. Remove and set aside.
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3
In the same pan heat the remaining oil. Add the broccoli cooking for 4 or 5 minutes to char. Add the corn frying for a couple of minutes to get some colour. Remove and place into a large bowl.
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4
To the broccoli and corn add the chickpeas, kale, red onion, herbs and noodles.
5
To make the dressing combine the sugar and boiling water stirring together. Add the fish sauce and lime juice. Pour over the vegetables and noodles.
6
To serve place the salad onto plates. Slice the beef thinly and lay on top with a sprinkle of crispy noodles. Drizzle over any juices remaining from the salad.
Nutrition Information per Serving (441g)
This nutrition analysis is based on 4 serves.
Energy
2446kJ (584 kcal)
Protein
37.8g
Total Fat
16.3g
Saturated Fat
3.5g
Carbs
62.9g
Dietary Fibre
13.0g
Sodium
551mg
Iron
6.1mg
Zinc
7.3mg
Vitamin B12
1.6µg
