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Asian-style beef salad

Serves: 4

Time to make: 20 mins , plus marinating

Total cost: $16.40 / $4.10 per serve

(at time of publication)

Ingredients

Dressing/marinade
2 tablespoons sweet chilli sauce
1 tablespoon salt-reduced soy sauce
1 tablespoon wine vinegar
1 tablespoon sesame oil
400g thickly cut (2.5-3cm) lean rump steak
2 tablespoons lime or lemon juice
Salad
½ telegraph cucumber, halved lengthwise, sliced
1 red, orange or yellow capsicum, sliced
1-2 spring onions, thinly sliced
3-4 cups mesclun or mixed salad greens
¼ cup chopped fresh coriandercilantroX
½ avocado, diced

Instructions

1 Measure dressing ingredients into a screw-top jar. Shake to combine.

2 Place steak in a plastic bag then add half the marinade mixture. Massage bag to cover steak with marinade then set aside for 20-30 or more minutes (or refrigerate overnight). Add lemon or lime juice to the remaining marinade in jar. Shake to combine then set aside.

3 In a large bowl toss all the salad vegetables except avocado.

4 Preheat barbecue to a high heat and lightly oil the hotplate. Remove steak from marinade and place on the hotplate. Cook for 2-3 minutes each side or to your preference. Remove steak from hotplate and allow to rest for about 5 minutes before cutting into 5mm slices.

5 While steak rests, peel and slice avocado then toss with other vegetables and half the remaining dressing. Arrange salad greens on individual plates or on a platter. Fan steak slices over greens and drizzle with the remaining dressing. Serve immediately.

Nutrition Info (per serve)

Kilojoules 1310kJ

Calories 313cal

Protein 23g

Total fat 21g

–Saturated fat 6g

Carbohydrates 10g

–Sugars 7g

Dietary fibre 2g

Sodium 270mg

Calcium 50mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.