A filling lunchtime salad packed with protein and vegies. Refrigerate leftovers and take to work the next day.
For a different flavour, use flaked salmon instead of beef.
Heat oil in a wok and stir fry beef until cooked to your liking. Remove from pan and set aside to cool. Slice thinly.
In a small bowl mix together all the dressing ingredients. In a separate bowl, combine all other ingredients along with the cooled beef strips.
Pour over the dressing and serve.
For a hotter salad, increase the amount of chilli.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 25 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1817 kj |
| Calories | 434 kcal |
| Fat | 19.7 g |
| Saturated Fat | 4.4 g |
| Total Carbohydrate | 31.4 g |
| Total Protein | 31.3 g |
| Fibre | 2.6 g |
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