Friday, November 20, 2009

Soy beef with tatsoi salad

This Asian-style beef salad is high in iron and low in carbs.

Ingredients (serves 4)

  • 600g piece eye fillet steak, sinew removed
  • 1/4 cup (60ml) soy sauce
  • 1 tsp peanut oil
  • 2 cups bean sprouts, trimmed
  • 3 spring onions with bulb, thinly sliced
  • 80g baby tatsoi leaves* or baby Asian salad leaves*
  • 1/2 firmly packed cup coriander leaves
  • Dressing

  • 1 small red chilli, seeds removed, thinly sliced
  • 2 tbs fish sauce
  • 1 tbs peanut oil
  • 1/4 cup (60ml) lime juice
  • 1 tsp caster sugar


  1. Cut the steak into two long strips, then toss with the soy sauce and marinate at room temperature for 5 minutes.
  2. Heat oil in a large non-stick frypan over medium-high heat. Add steak and cook for 3 minutes each side until rare and slightly charred, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.
  3. Meanwhile, whisk the dressing ingredients in a large bowl. Add sprouts, onion, tatsoi and coriander. Thinly slice the beef and add to the salad, toss gently to combine and serve immediately.

Notes & tips

  • * Tatsoi and Asian salad leaves are from greengrocers and selected supermarkets.

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