Light, fresh and exploding with flavours, this Thai beef noodle salad by The Body Coach, Joe Wicks, is the perfect summer lunch.

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Serves 1

½ tbsp coconut oil
1 x 240g sirloin steak, trimmed of visible fat
Salt and pepper
Juice of 1 lime
1 tbsp fish sauce
2 tsp light soy sauce
½ tsp sesame oil
1 red chilli, finely chopped
2 spring onions, finely sliced
¼ red pepper, de-seeded and finely sliced
¼ cucumber, de-seeded and sliced into thin half-moons
½ carrot, thinly sliced
½ mango, roughly chopped into cubes or slices (about 100g)
220g pre-cooked thin rice noodles
Handful of coriander, roughly chopped
Small handful of mint

1. Melt the coconut oil in a frying pan over a high heat. When it’s really, really hot, season your steak and carefully lay it in the pan. Fry for 4 minutes on each side for medium rare, then leave it to rest until you’re ready to eat.
2. While the steak is cooking, mix together the lime juice, fish sauce, soy sauce, sesame oil and chilli and set aside.
3. In a large bowl toss together all the remaining ingredients, then pour over the dressing and toss once more to coat them.
4. Slice up the steak, toss it in with the noodle salad, then pile it high and serve.

Lean In 15: The Sustain Plan by Joe Wicks will be released by Bluebird on Tuesday 29th November, RRP $34.99.


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