Ingredients
350g packet fresh Singapore noodles
550g beef rump steak, trimmed
1/2 cup sesame, ginger and soy marinade
1 medium carrot, peeled, grated
2 cups beansprouts, trimmed
6 green onions, thinly sliced diagonally
Instructions
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Return to bowl.
Brush steak with 1 tablespoon marinade. Preheat a greased barbecue plate or chargrill over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
Combine remaining marinade with 2 tablespoons cold water. Add beef, carrot, beansprouts, onion and marinade mixture to noodles. Toss to combine. Serve.
Key Points About Ingredients:
- Singapore noodles are thin, pre-cooked wheat noodles that need only a brief soak in boiling water, making them ideal for speedy meals.
- Beansprouts add a satisfying crunch and are a good source of vitamin C, folate and fibre with very few calories.
- Sesame, ginger and soy marinade does double duty here — flavouring the steak and acting as the salad dressing when thinned with water.
- Beef rump steak is a leaner cut that still delivers rich flavour and is an excellent source of protein, iron and zinc.
- Green onions sliced diagonally not only look attractive but release a milder, sweeter flavour than cutting them straight across.
- Grated carrot adds natural sweetness, colour and a boost of beta-carotene (vitamin A) to the finished salad.
Key Nutritional Insights:
- Each serving provides an impressive amount of complete protein from the beef, supporting muscle maintenance and satiety.
- The sesame-based marinade contributes heart-healthy monounsaturated and polyunsaturated fats alongside its bold umami flavour.
- Beansprouts and carrot together contribute meaningful amounts of vitamin C and vitamin A without significantly increasing calorie count.
- Singapore noodles provide readily available carbohydrate energy, making this salad genuinely filling as a complete meal.
- Beef rump is a good source of haem iron, which is more readily absorbed by the body than plant-based iron sources.
- The sodium content is moderate to high due to the soy-based marinade; those watching salt intake can use a reduced-sodium version.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories480
- Standard DV% Daily Value*
- Total Fat14 g72 g19.44%
- Saturated Fat4 g20 g20%
- Trans Fat0 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat6 g
- Cholesterol105 mg300 mg35%
- Sodium980 mg2300 mg42.61%
- Total Carbohydrate42 g275 g15.27%
- Dietary Fiber4 g28 g14.29%
- Total Sugars6 g
- Added Sugars3 g50 g6%
- Sugar Alcohal0 g
- Protein42 g50 g84%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium65 mg1300 mg5%
- Iron4 mg18 mg22.22%
- Potassium720 mg4700 mg15.32%
- Vitamin A3800 mcg900 mcg422.22%
- Vitamin C (Ascorbic Acid)18 mg90 mg20%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K28 mcg120 mcg23.33%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.35 mg1.3 mg26.92%
- Vitamin B3 (Niacin)9 mg16 mg56.25%
- Vitamin B6 (Pyridoxine)0.8 mg1.7 mg47.06%
- Folate65 mcg400 mcg16.25%
- Vitamin B12 (Cobalamine)2.8 mcg2.4 mcg116.67%
- Biotin6 mcg30 mcg20%
- Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
- Choline120 mg550 mg21.82%
- Phosphorus380 mg1250 mg30.4%
- Iodine8 mcg150 mcg5.33%
- Magnesium55 mg420 mg13.1%
- Zinc7 mg11 mg63.64%
- Selenium38 mcg55 mcg69.09%
- Copper0.2 mg0.9 mg22.22%
- Manganese0.6 mg2.3 mg26.09%
- Chromium12 mcg35 mcg34.29%
- Molybdenum18 mcg45 mcg40%
- Chloride420 mg2300 mg18.26%
