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 | |
Print version
Email recipe
More recipes
Previous page
| 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 |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
