Sticky ginger beef spring roll salad
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
4 Servings
Serving Size:
3 cups (750 mL)
Lunch
Fresh herbs, crunchy vegetables and a tangy garlic chili dressing add flavour to this hearty salad. Tossed with soba noodles and sticky beef pieces, this Vietnamese inspired spring roll salad can be enjoyed warm or cold.
Ingredients
- 200 g soba noodles
- 2 limes, juice and zest
- 3 Tbsp (45 mL) sweet red chili sauce, divided
- 2 Tbsp (30 mL) rice wine vinegar
- 2 Tbsp (30 mL) canola or olive oil, divided
- 1 medium head of romaine lettuce, shredded (about 4 ½ cups)
- ½ head cabbage, shredded (about 4 cups)
- 1 bag (454 g) bean sprouts, washed (about 4 cups)
- 1 English cucumber, sliced into matchsticks
- 1/2 cup (125 mL) fresh cilantro, roughly chopped
- 2 ½ inch fresh ginger root, peeled and cut into matchsticks
- ¾ lb/350 g lean stir-fry beef, such as flank steak, striploin or sirloin, cut into ¾ inch cubes
- ¼ tsp (1mL) black pepper
- ¼ cup (60 mL) unsalted roasted peanuts, chopped
Instructions
- Cook the soba noodles according to package instructions and set aside.
- Whisk together the juice and zest of limes, 2 Tbsp (30mL) of chili sauce, rice wine vinegar and 1 Tbsp (15 mL) oil; toss with prepared vegetables and cilantro.
- Season the cubed beef with black pepper. Heat the remaining 1 Tbsp (15 mL) oil in skillet; add ginger and cook 1 minute. Add the beef; brown, stirring frequently for 3-4 minutes before adding most of the peanuts into the skillet along with the remaining 2 Tbsp (30 mL) of the chili sauce.
- Divide the soba noodles into 4 bowls, add 2 cups salad mixture, and ¼ of the beef per person. Garnish with remaining peanuts.
Tips
- Nutrition know-how: When combining multiple foods higher in protein you may need less meat to meet your protein goal. We’ve used ¾ lb. of beef to serve 4 in this recipe as we also call for peanuts. Together they provide 43 g of protein in one serving.
- Cooking know-how: You can serve this recipe warm or at room temperature. It can also be made in advance and eaten as a refreshing cold salad the next day.
- Gluten free: Make this recipe gluten free by substituting soba noodles with brown rice vermicelli noodles.
- Balanced plate: Sometimes salads don’t fit the balanced plate model for healthy eating, but this one does, providing ¼ plate grain or starch, ¼ plate protein and ½ plate non-starchy vegetables.
- Food safety: Put leftovers away in the fridge within 2 hours, or sooner if they are in a warm location.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 620 | |||
| Fat 25 g | 33 % | ||
| Saturated 4.5 g + Trans Fat 0.2 g | 24% | ||
| Cholesterol 35 mg | |||
| Sodium 200 mg | 9 % | ||
| Carbohydrate 65 g | |||
| Fibre 7 g | 25 % | ||
| Sugars 12 g | |||
| Protein 43 g | |||
