High-protein beef fillet and glass noodle salad

High-protein beef fillet and glass noodle salad with tender beef fillet, glass noodles, pak choi, peanuts, soy sauce and lime – hearty, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 460 kcal per serving
• Protein: 36 g
• Fat: 14 g
• Carbs: 46 g

Ingredients

• 300g beef fillet
• 100g glass noodles
• 1 pak choi
• 20g peanuts
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Pour boiling water over the glass noodles, leave them to soak and drain well. Then snip them into shorter lengths with scissors.
2. Pat the beef fillet dry and cut it into very thin strips. Wash the pak choi thoroughly and slice it into thin rings.
3. Heat the avocado oil in a frying pan and sear the beef fillet briefly over a high heat. Take the meat out of the pan straight away so it stays tender.
4. Add the pak choi to the same pan and cook it briefly until it wilts slightly. That way it keeps some bite.
5. Toss the glass noodles, beef fillet, pak choi, chopped peanuts, soy sauce and lime juice together in a large bowl. Mix carefully so the flavours come together well.
6. Serve the beef fillet and glass noodle salad warm straight away, or let it cool briefly and serve lukewarm.

Good to know

When it needs to be quick but still taste really good, this salad is a great choice. Warm and fresh at the same time.

Swaps

Peanuts → cashews (milder flavour, also provide minerals; tree nuts). Glass noodles → edamame noodles (also provide protein and fibre; contain soya). Beef fillet → chicken breast (also provides protein, slightly milder and often cheaper; cook it right through).

Allergens

Contains peanuts, soya and gluten (soy sauce). For children, cut the meat finely and be careful with the nuts. In pregnancy, serve the beef cooked right through.

Dairy-free recipes