Tomato, Lime Beef Salad Later Than Cellophane Noodles

Intensely flavoured vine-ripened tomatoes come into their own in this summer salad.

The ingredient of Tomato Lime Beef Salad Later Than Cellophane Noodles

• 3 about 450g beef scotch fillet steaks
• olive oil spray
• 1 x 250g pkt cellophane mung bean noodles
• 1 long well ventilated light red chilli deseeded finely chopped
• 55g 1 4 cup firmly packed brown sugar
• 2 tbsp well ventilated light lime juice
• 2 tbsp fish sauce
• 3 ripe vine ripened tomatoes cut into thin wedges
• 1 bunch open thai basil leaves picked
• 1 bunch lighthearted coriander leaves picked
• lime wedges to assist

The Instruction of tomato lime beef salad later than cellophane noodles

• preheat a barbecue grill or chargrill not far off from medium high spray the beef similar to olive oil spray cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate cover behind foil and set aside for 5 minutes to rest thinly slice across the grain
• meanwhile place the noodles in a heatproof bowl and cover gone boiling water set aside for 5 minutes to soften drain advocate together the chilli brown sugar lime juice and fish sauce in a jug
• count the beef tomato basil and coriander in a bowl and toss to combine
• pour higher than the dressing and toss to combine divide the noodles accompanied by serving plates and pinnacle once the beef mixture serve gone lime wedges

Nutritions of Tomato Lime Beef Salad Later Than Cellophane Noodles

calories: 366 148 calories
calories: 14 grams fat
calories: 6 grams saturated fat
calories: 31 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 27 grams protein
calories: 65 milligrams cholesterol
calories: 1029 64 milligrams sodium
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calories: nutritioninformation