Ingredients

• Garlic (Marinade)
• Ginger (Marinade)
• Lemon grass (Marinade)
• Soy sauce (Marinade)
• Fish sauce (Marinade)
• Honey (Marinade)
• One large cut of rump steak sliced (Stir fry)
• 250ml peanut oil (Stir fry)
• 1 onion (Stir fry)
• 1 zucchini (Stir fry)
• 1 red capsicum (Stir fry)
• 2 carrots (Stir fry)
• Soba noodles (Stir fry)
• Black vinegar (Dressing)
• 1 chilli (Dressing)
• Unsalted peanuts (Dressing)
• 1 large Lebanese Cucumber – julienned  (Dressing)
• Fresh Vietnamese mint (Dressing)
• Fresh coriander (Dressing)

Method

• Roughly chop the marinade dry ingredients and place in a food processor, add wet ingredients and blitz to make a paste.
• Prepare herbs and cucumber ready to add in at the end.
• In a large saucepan bring two cups of water to a boil and add the soba noodles.
• Cook for three minutes and place in a colander and rinse with cold water (this will stop them from sticking).
• Combine with sliced beef in a mixing bowl and refrigerate for one hour.
• Slice/chop veggies into thin slices ready for stir frying.
• In a large fry pan/wok fry off an onion in a small amount of peanut oil, and then add the beef and brown.
• Add veggies and toss and then add the the soba noodles and mix well.
• Turn off heat and add back vinegar and the juice of one lime.
• Place in a bowl and top with herbs, cucumber and peanuts.
• Serve and enjoy!

Macro Break Down Per Serve:

Carbs: 45g

Fats: 25g

Protein: 60g

Calories per serve: 645

Preparation Time: 60 mins

Cooking Time: 15 mins

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