Smashed cucumber & steak noodle salad

Name: Smashed cucumber & steak noodle salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp low sodium soy sauce; 3 tbsp Cooks’ Ingredients Chinese Rice Vinegar; 2 tsp toasted sesame oil; 2 tsp Essential Pure Clear Honey; 1 large Essential Cucumber, halved lengthways; 4 blocks wholewheat noodles; 4 Essential Salad Onions, finely sliced; 2 tsp sesame seeds; 2 tsp Chinese five spice; 4 tbsp cornflour; 2 x 230g packs Essential British Beef Rump Steak, cut into strips; ½ tbsp Essential Vegetable Oil; 2 tsp Lee Kum Kee Chiu Chow Chilli Oil (optional)

This easy-to-prepare and substantial salad is all about the contrasting flavours and textures – cold, crunchy cucumber and tender stir fried beef.

0 out of 5 stars(0) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp low sodium soy sauce
3 tbsp Cooks’ Ingredients Chinese Rice Vinegar
2 tsp toasted sesame oil
2 tsp Essential Pure Clear Honey
1 large Essential Cucumber, halved lengthways
4 blocks wholewheat noodles
4 Essential Salad Onions, finely sliced
2 tsp sesame seeds
2 tsp Chinese five spice
4 tbsp cornflour
2 x 230g packs Essential British Beef Rump Steak, cut into strips
½ tbsp Essential Vegetable Oil
2 tsp Lee Kum Kee Chiu Chow Chilli Oil (optional)

Whisk the soy, vinegar, sesame oil and honey in a bowl. Scrape the seeds from the cucumber with a spoon, then place each 1/2, cut-side down, on a board. Bash with a rolling pin until cracked all over, then chop. Toss in the dressing and set aside.
Cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking. Add to the cucumber with the salad onions and mix well. Toast the sesame seeds in a dry wok, stirring until golden.
Mix the five spice and cornflour in a bowl, then season. Coat the beef in the flour mix. Heat ½ the vegetable oil in the wok, then add ½ the beef to the pan and fry for 4-6 minutes, until golden. Set aside. Repeat with the remaining oil and beef, then return the first batch to the pan to heat through. Plate up the cucumber and noodles, top with the beef and sprinkle over more sesame seeds and chilli oil, if using.

Cook’s tip

If you have time, prepare the cucumber up to 1 day in advance to marinate and take on the flavours of the dressing. Store in the fridge in an airtight container.

Typical values per serving when made using specific products in recipe