Seared Sesame & Ginger Beef This recipe is based on female weight loss (1200 calories). Join now to see a recipe tailored to you!
Seared Sesame & Ginger Beef
15 min prep time
5 min cooking
322 Cal / serve
1 Tablespoons Reduced Salt Soy Sauce (20g)
1 Teaspoons Olive Oil (5g)
2 X 100g Lean Beef Fillets (200g)
1 Tablespoons Sesame Seeds (13g)
50g Vermicelli Rice Noodles
1 Lebanese Cucumber (135g), cut into ribbons
2 Red Radish (40g), trimmed & thinly sliced
1/2 Cups Fresh Coriander (20g), chopped
1 X 2cm pieces Ginger (10g), finely grated
1/2 Fresh Lime (25g), juiced
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.
Divide noodle mixture between plates. Slice steak and place on top to serve.
Use a vegetable peeler to cut cucumber into ribbons.
For a more authentic Asian flavour, replace the olive oil with sesame oil and the radish with 100g daikon (Japanese radish), cut into ribbons. It is available from most greengrocers.