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

Method

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.

Steak and asparagus salad

Preparation Time 

12 minutes

Cooking Time 

6 minutes

Ingredients (serves 4)

• 3 sirloin steaks
• oil, for brushing
• 75g cherry tomatoes, halved
• 1 bunch asparagus, trimmed
• 100g baby spinach

• Dressing

• 2 tablespoons oil
• 1 1/2 teaspoons dijon mustard
• salt and cracked black pepper

Method

1. To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.
2. Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.
3. Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.
4. Drain asparagus, toss with spinach and tomatoes, and divide between four plates. Slice steak and place on top of salad. Add dressing and serve.