Soy, chilli and ginger beef salad
Sweet chilli sauce
1 clove(s), crushed
1 tsp, finely chopped
Lean beef sirloin steak
440 g, (buy 2 x 250g steaks), fat trimmed
2 medium, cut into spirals
1 medium, thinly sliced
20 individual, halved
½ medium, thinly sliced
Mixed salad leaves
1 x 3 second spray(s)
- Combine soy sauce, fish sauce, sweet chilli, lime juice, ginger and garlic in a shallow dish. Add beef and turn to coat.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
- Meanwhile, combine cucumber, capsicum, tomatoes, onion, salad leaves, coriander and mint in a large bowl. Season with salt and pepper.
- Add remaining dressing and beef to salad and toss to combine. Serve.