SPICED CRISPY BEEF SALAD WITH NOODLES & CRUNCHY VEG
Delicious salads are all about being inventive with your combos, and I'm a real fan of mixing up the textures to create the perfect balance of crunch, lightness and excitement. Mixing and matching the way you chop your ingredients, or spending a bit of time and care to finely slice or speed-peel some elements of your salad is only ever going to be a good thing, and can often be the difference between an average and a fantastic salad. Beef is packed with zinc, which means it's great for helping you to get the goodness out of the food you eat - bonus!
Provided by Jamie Oliver
Categories Beef
Time 25m
Yield 2
Number Of Ingredients 17
Steps:
- Tip the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes, stirring occasionally. Pick the herb leaves and add the stalks to the noodles.
- When the noodles are tender, discard the herb stalks and drain in a sieve. Refresh under cold water, then toss in a little extra virgin olive oil.
- Peel and finely slice the garlic, peel and finely chop the ginger, and deseed and finely slice the chilli. Trim and finely chop the spring onions.
- Scrub, trim, then speed-peel the carrot into long ribbons. Halve the cucumber lengthways, scoop out the seeds and finely slice into half moons.
- Trim and separate the gem lettuce leaves, then divide between your plates.
- Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the beef, then stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as you go. Add the garlic and half the ginger for the last few minutes.
- Mix the soy sauce, 2 tablespoons of extra virgin olive oil and half the lime juice together to make a dressing.
- Tip the noodles into a large bowl, then toss together with the carrot, cucumber, remaining ginger, most of the spring onion and two-thirds of the dressing, and drop in little piles onto the lettuce leaves.
- When the beef is crispy, add the sesame seeds and honey and cook for 1 minute, then scatter over the plates.
- Tear up the herb leaves, then sprinkle over the salad along with the remaining spring onion and the sliced chilli. Drizzle over the remaining dressing and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 634 calories, Fat 28.9 g fat, SaturatedFat 5.6 g saturated fat, Protein 37.1 g protein, Carbohydrate 56 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.4 g salt, Fiber 3.5 g fibre
ASIAN CRISPY BEEF
Nutritious and quick to make, this crispy beef recipe is a midweek winner.
Provided by Jamie Oliver
Categories Mains Everyday Super Food Beef Dinner for two Asian Minced beef
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
- Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
- Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
- Cook the noodles according to the packet instructions.
- Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it's all a pleasure to eat.
- Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.
Nutrition Facts : Calories 440 calories, Fat 20.3 g fat, SaturatedFat 6 g saturated fat, Protein 27.5 g protein, Carbohydrate 37.8 g carbohydrate, Sugar 10.7 g sugar, Sodium - g salt, Fiber 2.8 g fibre
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK
This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.
Provided by Piaqua
Categories Salad Dressings
Time 5m
Yield 1/3 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Juice two limes into a bowl big enough for you to whisk your dressing.
- Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
- Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
- Whisk together.
- Finely chop the scallion tops and cilantro and stir into dressing.
Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1
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