Seared Sesame and Ginger beef

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2 SERVES

15 MIN PREP

5 MIN COOKING

339 CAL/SERVE

INGREDIENTS

2 Teaspoons Reduced Salt Soy Sauce (10g)
1 Teaspoons Olive Oil (5g)
1 X 100g Lean Beef Fillets (100g)
2 Teaspoons Sesame Seeds (6g)
25g Vermicelli Rice Noodles
1/2 Lebanese Cucumber (67g), cut into ribbons
1 Red Radish (20g), trimmed & thinly sliced
1/4 Cups Fresh Coriander (10g), chopped
1 X 1cm pieces Ginger (5g), finely grated
1/4 Fresh Lime (12g), juiced

METHOD

Combine 1 teaspoon soy sauce and 1/2 teaspoon olive oil in a small dish. Add steak and turn to coat. Set aside for 5 minutes.
Preheat a medium non-stick frying pan over medium-high heat. Coat steak in sesame seeds and place into pan. Reduce heat to medium and cook for 1 1/2 minutes each side for medium-rare or to your liking. Transfer to a plate and set aside for a few minutes to rest.
Meanwhile, cook noodles in a saucepan of boiling water for 2 minutes. Drain into a colander, rinse under cold running water then drain well and squeeze out excess liquid.
Place in a bowl with cucumber, radish and coriander leaves. Whisk ginger, lime, remaining soy sauce and oil in a small bowl. Add to noodle mixture and toss to coat.
Place noodle mixture on plate. Slice steak and place on top to serve.