Curries, Asian-style

Wasabi ginger beef and sushi salad

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Serves: 4
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 24.52 / $ 6.13 per serve

(at time of publication)


Wasabi ginger beef and sushi salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 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 1/2 cups bean sprouts
  • 2 spring onions, thinly sliced diagonally
  • 1/4 cup pickled ginger, drained, sliced thinly
  • Dressing
  • 1/4 cup rice wine vinegar
  • 2 tablespoons tamari
  • 1 tablespoon finely grated fresh ginger

  • Nutrition Info

    • Kilojoules 2280kJ

    • Calories 545cal

    • Protein 38g

    • Total fat 20g

    • Saturated fat 4g

    • Carbohydrates 50g

    • Sugars 6g

    • Dietary fibre 7g

    • Sodium 680mg

    • Calcium 70mg

    • Iron 5.5mg

    Instructions

    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.


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    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.

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    Author: Liz Macri -
    Photographer: Mark O'Meara
    First published: Feb 2015
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