Pat the steak dry and cut it into thin strips. Slice the spring onions into rings and finely chop the garlic.
Cook the rice noodles according to the packet instructions, then drain. Save a little of the cooking water.
Heat olive oil or avocado oil in a large frying pan. Sear the beef strips briefly over a high heat, then take them out.
Soften the spring onions and garlic briefly in the pan. Stir in the peanut butter, soy sauce and apple cider vinegar and loosen with a little of the noodle water to a creamy sauce.
Return the rice noodles and beef strips to the pan. Toss everything briefly until the noodles are coated in the sauce and the meat is hot.
Serve hot straight away and top with a little fresh spring onion if you like.
Good to know
When it needs to be quick but should still taste like a proper meal, this dish is just right. Creamy, full of flavour and with plenty of bite. A bowl like this always goes down well.
Swaps
Rice noodles → wheat-free buckwheat soba (also provides fibre, depending on the product) | Peanut butter → almond butter (contains vitamin E; tree nuts) | Soy sauce → tamari (gluten-free) | Steak → chicken breast or rump steak (similar protein content)
Allergens
Contains peanuts, soya and gluten (soy sauce – tamari is a gluten-free alternative). For children, season mildly and cook the meat well through; in pregnancy too, only serve it fully cooked.
