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: handful peanuts, roasted and salted (or cashews or toasted sesame seeds); 1 red chilli, deseeded and finely chopped; 2 tsp grated fresh ginger; 1 Tbsp olive oil; salt and freshly ground black pepper; 1 cup grated carrot; 2 cups shredded red cabbage; 1 cup grated or finely sliced courgettes; handful Home-grown Mung Bean Sprouts; 400 g steak (I use well-aged rump); juice of 2 limes; 2–3 Tbsp hot water; 1 Tbsp each of chopped mint and coriander; 2 spring onions, finely sliced; 3 Tbsp soy sauce; 1–2 Tbsp honey; 2–3 tsp fish sauce; 3 Tbsp sesame oil; 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

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.