Asparagus (& beef) noodle salad
Sally Bee's healthy asparagus and beef noodle salad can be served as a hot dish, but here she's served it as a warm salad on iceburg lettuce leaves. Delicious!
Ingredients
Serves 2
250g (9 oz of rump steak, sliced into thin strips)2 tbs Chinese rice wine or dry sherry2 cloves of garlic, crushed1 inch piece of ginger finely chopped1 tbs of cornflour1 tbs of Sesame seed oil2 tbs sweet chilli sauce4 tbs light soy sauce250g (5 oz) of asparagus tips, blanched4 spring onions, sliced150g of green beans125g of medium egg noodles, blanched under boiling water to soften3 tbs of orange juice1 tbs runny honey1 whole iceburg lettuce
Method
Put the steak slices in a non metallic dish with the rice wine, garlic, ginger, cornflour, sweet chilli, light soy sauce, orange juice and honey
Mix well together and leave to marinate while you prepare the vegetables and noodles
Heat a large wok, add the sesame oil and the drained beef. Keep the liquid to add to the dish later.
Stir fry until the meat is sealed and starting to brown, then add the asparagus, the green beans, the spring onions and the noodles
Continue cooking until the vegetables are just cooked, then add the juices you drained from the meat, stirring frequently to keep the cornflour from going lumpy
Allow to cool slightly and serve on whole, washed iceberg lettuce leaves