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.

Rate this recipe

High Iron

High Protein

Dairy Free

Beef,

Everyday,

Dinner,

Family Favourites,

Salads,

Under 30 Minutes

Ingredients

Beef noodle salad

400g Quality Mark beef steaks

2 Tbsp olive oil

2 garlic cloves

crushed

1 tsp ground cumin

1 cup broccoli

florets

1 cup sweet corn kernels

kernels

420g tin chickpeas

drained

2 cups kale

leaves

½ red onion

sliced thinly

1 cup fresh herbs

chopped

150g rice noodles

cooked

1 cup crispy noodles

Dressing

1 Tbsp sugar

2 Tbsp water

boiling

¼ cup lime juice

2 tsp fish sauce

Method

Crunchy noodle salad

Tips

Heat a frying pan or barbeque to a medium heat.

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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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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To the broccoli and corn add the chickpeas, kale, red onion, herbs and noodles.

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.

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.