Speedy Beef and Rainbow Salad with Spicy Ginger and Lime Dressing

Name: Speedy Beef and Rainbow Salad with Spicy Ginger and Lime Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4
Ingredients: 2 tsp grated fresh ginger; 2 cups shredded red cabbage; juice of 2 limes; handful peanuts, roasted and salted (or cashews or toasted sesame seeds); 2–3 Tbsp hot water; salt and freshly ground black pepper; 1 Tbsp olive oil; 1 Tbsp each of chopped mint and coriander; 400 g steak (I use well-aged rump); handful Home-grown Mung Bean Sprouts; 2 spring onions, finely sliced; 3 Tbsp sesame oil; 3 Tbsp soy sauce; 1 cup grated carrot; 1 cup grated or finely sliced courgettes; 1 red chilli, deseeded and finely chopped; 1–2 Tbsp honey; 2–3 tsp fish sauce; 1 clove garlic, minced

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

This is fresh and clean and pretty and punchy and, all things considered, fairly marvellous.

Ingredients

What you’ll Need

400 g steak (I use well-aged rump)
salt and freshly ground black pepper
1 Tbsp

Main course
Lunch
Gluten-free

Method

What to do

Season the steak with salt and pepper on both sides. Heat a good-quality heavy-based pan on the stove and add the olive oil. Test that it’s hot enough by dipping the corner of the steak into the oil – it should sizzle immediately. Cook the steak for 3–4 minutes on each side for medium-rare (for steak that is about 1.