Wasabi ginger beef and sushi salad

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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500g lean beef rump steak, trimmed

1 tablespoon wasabi paste

2 teaspoons rice bran oil

2 x 250g packets microwaveable brown rice

1 Lebanese cucumber, halved lengthways, thinly sliced

1 small ripe avocado, thinly sliced

2 large carrots, cut in matchsticks

1 ½ cups bean sprouts

2 spring onions, thinly sliced diagonally

¼ cup pickled ginger, drained, sliced thinly

Dressing

¼ cup rice wine vinegar

2 tablespoons tamari

1 tablespoon finely grated fresh ginger

Instructions

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1 With a pastry brush (or the back of a spoon) brush both sides of beef with wasabi paste. Heat oil in a large non-stick frying pan set over a medium-high heat. Cook beef for 3-4 minutes each side or until done to your liking. Remove beef from pan, cover to keep warm and leave to rest for 5 minutes. Cut in thin slices.

2 Meanwhile, cook rice following packet directions then transfer to a large salad bowl. Add cucumber, avocado, carrots, bean sprouts, spring onions and ginger. Toss to combine.

3 Whisk dressing ingredients in a small bowl. Add to salad and toss to combine. Top sushi salad with beef slices and serve.

Serving suggestion

Sprinkle salad with 1/2 sheet finely shredded toasted seaweed (nori) or 1 tablespoon toasted sesame seeds.

Variations

Make it low FODMAP: Use 1/2 avocado and green parts of spring onions only.
Make it gluten free: Check wasabi and tamari are gluten free.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 38 g

Total fat 20 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 7 g

Sodium 680 mg

Calcium 70 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.