Cooked - Sticky Ginger Beef Spring Roll Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sticky Ginger Beef Spring Roll Salad

4.0

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

½ 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

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 79 weeks ago

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