This quick, Asian inspired beef noodle dish is one the whole family will love. My youngest son has trouble working out the name of different meat – in his words “this chicken is soooooo good mum”. The little bit of Korean chilli paste I added was un-noticed by the kids. Add extra fresh chilli to serve for the adults if you wish.
Rice noodles are currently on our family meal table on a regular basis. They have replaced pasta as a family staple since my SIBO diagnosis and since my son soon after diagnosed as intolerant to gluten. We can both enjoy these noodles with no resulting tummy issues. It is a simple meal for me to prepare without the need for multiple versions of the same meal to cater for our food issues!
Over the past couple of months I have been working towards making adjustments to our family menu that require minimal adjustments to suit my treatment diet and my son’s intolerances – in other words so I can prepare one meal the whole family can (and will) happily eat.

Summer has finally decided to arrive here in Victoria and we have been blessed with sunshine and lovely mild days. The stunted summer vegetables are finally beginning show some signs of progress. This meal uses the beautiful fresh produce of the summer season – tomatoes, eggplant, radish and fresh basil and mint. You could add cucumber, capsicum, avocado and/or carrot if you have them available.

I like to make a large batch of this dish so I can have it for lunch the next day. It is the perfect lunch on the go as it requires no heating and is satisfying. A SIBO diagnosis means I am on a very restricted diet and I find it stressful to have to find something I can eat when away from home. Because of this I prepare and take my own lunch and snacks when I know I will be away from home for the day. This also means there are no hidden ingredients or poor quality oils, additives or ingredients I am not expecting that will come back and make me feel unwell after eating them for the remainder of the day.

Print

Summer Steak Noodle Salad

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Quick and healthy rump steak summer noodle salad

Course: Main

Cuisine: Asian

Servings: 4 people

Author: Kyrstie Barcak

Ingredients

• 600 grams rump steak finely sliced

Marinate

• 1/4 teaspoon Korean pepper paste or chilli flakes
• 1 tablespoons and 1/2 fish sauce
• 1 tablespoon olive oil infused with garlic
• 1 teaspoon chopped lemongrass

Noodle Salad

• Vermicelli rice noodles prepared as per packet instructions and set aside
• 1/4 cabbage finely sliced
• bunch of fresh radish finely sliced
• 1/2 eggplant sliced into rounds and fried until golden
• 1/2 punnet cherry tomatoes - halved
• Dressing
• 1/2 teaspoon garlic infused olive oil
• 1 tablespoon fish sauce
• 1 tablespoons and 1/2 lime juice
• 1 teaspoon coconut aminos
• 1/4 teaspoon sesame oil

To Serve

• leaves fresh coriander basil and mint , plus additional chilli for the adults (optional)

Instructions

1. Remove the rump from the fridge to reach room temperature approximately 20 minutes prior to cooking.
2. Combine the ingredients for the marinate and put the sliced meat into it
3. Prepare the salad ingredients and noodles
4. Prepare the dressing and set aside
5. When you are ready, add the meat to a very hot pan or wok and cook for just a couple of minutes each side then set aside to rest for a minute
6. Add the noodles to a bowl with the salad ingredients and top with the meat, add the dressing and fresh herbs to serve

Do you have a favourite type of meal to make on a hot summer evening when the house feels too warm to turn the oven on? Please tell me what it is in the comments below.