This Asian-style beef salad is high in iron and low in carbs.
Ingredients
- 600g piece eye fillet steak, sinew removed
- 1/4 cup (60ml) soy sauce
- 1 teaspoon peanut oil
- 2 cups bean sprouts, trimmed
- 3 spring onions with bulb, thinly sliced
- 80g baby tatsoi leaves* or baby Asian salad leaves*
- 1/2 firmly packed cup coriander leaves
Dressing
- 1 small red chilli, seeds removed, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon peanut oil
- 1/4 cup (60ml) lime juice
- 1 teaspoon caster sugar
Method
- Step 1Cut the steak into two long strips, then toss with the soy sauce and marinate at room temperature for 5 minutes.
- Step 2Heat oil in a large non-stick frypan over medium-high heat. Add steak and cook for 3 minutes each side until rare and slightly charred, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.
- Step 3Meanwhile, whisk the dressing ingredients in a large bowl. Add sprouts, onion, tatsoi and coriander. Thinly slice the beef and add to the salad, toss gently to combine and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1623 kj
Energy
25g
Fat Total
9g
Saturated Fat
2g
Fibre
37g
Protein
87mg
Cholesterol
2127.71mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
* Tatsoi and Asian salad leaves are from greengrocers and selected supermarkets.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: delicious.
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