Lime and coriander beef salad

This beef noodle salad is perfect for a quick and easy weeknight dinner - spritz with lime for a citrus zing, and top with a crunch of peanuts. This recipe is suitable for diabetics.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
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Lime and coriander beef salad
  • 80 gram udon noodles
  • 200 gram beef rump steak, trimmed
  • 1 cup loosely packed fresh coriander leaves (cilantro)
  • 1 tablespoon finely grated lime rind
  • 1 lebanese cucumber (130g), cut into ribbons
  • 2 medium tomatoes (300g), chopped coarsely
  • 1/3 cup loosely packed fresh mint leaves
  • 3 green onions (scallions), sliced thinly
  • 100 gram snow peas, sliced thinly
  • 50 gram snow pea sprouts
  • 1/4 cup (35g) coarsely chopped unsalted roasted cashews
Lime dressing
  • 2 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 2 teaspoon finely chopped palm sugar
  • 1 fresh long red chilli, chopped finely


Lime and coriander beef salad
  • 1
    Place noodles in a medium heatproof bowl, cover with boiling water; stand for 5 minutes or until just tender, drain. Refresh under cold water; drain.
  • 2
    Meanwhile, make dressing, combine ingredients in a screw-top jar; shake to combine.
  • 3
    Cook beef on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until cooked as desired. Cover, rest for 5 minutes.
  • 4
    Meanwhile, finely chop half the coriander. Combine chopped coriander and rind on a plate. Coat beef in coriander mixture; slice beef thinly.
  • 5
    Add remaining coriander, cucumber, tomato, mint, onion, snow peas, sprouts, dressing and beef to noodles; toss gently to combine. Sprinkle with nuts to serve.


Use a vegetable peeler to cut cucumber into ribbons.