Asian seared beef salad
This is a really economical way to use steak (and much healthier) as two people can share one steak!
Serves 4
Ingredients
For the steak
2 x 200g sirloin steaks
For the dressing
Half a red chilli, deseeded and finely diced1 clove garlic, crushedSmall piece ginger, peeled and grated1 tbsp soy sauceJuice of 1 lime2 tbsp olive oil1 tbsp palm sugar (golden caster sugar if not available)
For the salad
2 baby gem lettuce2 carrots, peeled into ribbons1 slightly under ripe mango, peeled and julienned100g bean sprouts4-5 radishes, thinly sliced1 tbsp sesame seeds1 red chilli, sliced to garnishFresh coriander, to garnish
Method
Whisk all of the dressing ingredients together. Set to one side.
Take half of the dressing and marinade the steaks for an hour if time allows. Preheat a non stick pan then cook the steaks for 2-3 minutes per side for medium, or couple of minutes either way for rare or well done steak.
Remove from the pan and set aside to rest for 5 minutes
Take a vegetable peeler then peel ribbons of the carrot. In a dry pan, lightly toast the sesame seeds.
Take the rest of the dressing then pour over the salad, toss together to coat before portioning between four plates, garnish with the toasted sesame seeds. Finally portion the thinly sliced beef between the salads and garnish with coriander and fresh chilli.