Warm Welsh Beef Noodle Coconut Salad

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Saturday 6th June 2015


  • 225g (8oz) lean beef rump or sirloin steak, cut into thin strips
  • 5ml (1tsp) oil
  • 5ml (1tsp) lemon grass purée or fresh, finely sliced
  • 30ml (2tbsp) soy sauce
  • 5ml (1tsp) chilli powder
  • 5ml (1tsp) sugar
  • 100g (4oz) mixed mushrooms, sliced
  • Noodles
  • 100g (4oz) mange tout, lightly blanched
  • 2 heads pak choi, shredded
  • Fresh coriander leaves
  • 25g (1oz) salted peanuts, chopped
  • 1 red chilli, deseeded and finely chopped
  • 100ml coconut cream
  • 30-45ml (2-3tbsp) sweet chilli sauce


  1. In a large hot non-stick wok or saucepan fry lean rump or sirloin steaks in oil until browned, approx 3-4 minutes. Add lemon grass, soy sauce, chilli, sugar and mixed mushrooms, and cook for 1-2 minutes then keep warm.
  2. Add boiled noodles and green vegetables, toss together and place in a large salad bowl.
  3. Make Coconut Dressing: Add together coconut cream and sweet chilli sauce. Drizzle with coconut and chilli dressing and scatter with peanuts. Serve with prawn cracker.

Recipe Information

Serves 2
Calories 848 kcals
Cooking Time

Nutrition Information

  • Calories 848 kcal
  • Energy 3537kj
  • Fat 51.9g
  • Saturates 33.0g
  • Salt 0.44g
  • Iron 8.84mg
  • 5-a-day 4

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