GF: DF: SF: PALEO

Serves 4

600g rump steak, cut into 5cm strips, approximately 1cm thick

6 carrots (600-650g), peeled, ends trimmed and spiralised to a noodle+

2 red capsicum (400g), seeds removed, sliced into thin strips

1 cup coriander leaves, stalks finely chopped

1/2 cup mint leaves

2 spring onions, white part only, finely sliced

Beef Marinade:

1/4 cup tamari+

2 tablespoons sesame oil

1 tablespoon apple cider vinegar+

Peanut and Lime Dressing:

3 tablespoons natural peanut butter

1 tablespoon lime juice

1 tablespoon tamari+

1 long red chilli, deseed and finely chopped (or more to taste)

1/4 cup boiling water

In a bowl combine rump steak strips with beef marinade, toss to coat evenly and set aside to briefly marinate whilst prepping remaining ingredients for the meal.

Heat a large wok or fry pan on high heat, add rump steak strips and cook 2-3 minutes, then remove from pan, cover and set aside. Whisk together ingredients for Peanut and Lime Dressing in a small bowl. On a large serving plate, arrange layers of carrot noodles, red capsicum, rump steak strips (leaving liquid remaining aside), and spring onions. Serve with Peanut Lime Dressing on the side for guests to drizzle over the noodle salad.

+ Note : If you don’t have a spiraliser, simply use a vegetable peeler to create a thicker noodle. Tamari is a gluten free soy sauce found in health food stores and supermarkets, if you don’t have any on hand a light soy sauce will work well also. Apple cider vinegar is a wonderful kitchen remedy for the gut, immune system and as with all vinegar to tenderize the protein in meat. White wine vinegar is an option if apple cider vinegar is not available. When purchasing apple cider vinegar always choose that with ‘the mother’ to optimize nutrition.