Name: Ginger beef and rice salad recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 500g lean beef rump steak, excess fat trimmed; 2 tsp sesame oil; 2 bunches asparagus, trimmed, halved lengthways; 200g sugar snap peas, trimmed; 42.00 gm salt-reduced soy sauce; 20.00 ml mirin; 1 long fresh red chilli, finely chopped; 2 tsp finely grated fresh ginger; 250g packet microwave brown rice; 100g mixed salad leaves

Ginger beef and rice salad recipe

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

30-minute low-fat dinner: savory ginger beef with asparagus.

Ingredients:

500g lean beef rump steak, excess fat trimmed
2 tsp sesame oil
2 bunches asparagus, trimmed, halved lengthways
200g sugar snap peas, trimmed
42.00 gm salt-reduced soy sauce
20.00 ml mirin
1 long fresh red chilli, finely chopped
2 tsp finely grated fresh ginger
250g packet microwave brown rice
100g mixed salad leaves

Instructions:

Coat the beef with oil and season generously. Heat up a barbecue grill or chargrill pan on high heat. Grill the beef for 3 minutes on each side or until it reaches your desired doneness. Place the meat on a plate, cover it with foil, and let it rest for 5 minutes. Finally, slice the beef thinly before serving.
Cook the asparagus and sugar snaps until just tender by boiling, steaming, or microwaving them. Then, drain and rinse under cold running water. Drain again.
Mix together the soy sauce, mirin, chili, and ginger in a small bowl. Prepare the rice in the microwave according to the package instructions.
Portion out the rice, salad leaves, asparagus, sugar snaps, and beef into individual serving bowls. Finish by drizzling the soy dressing over each bowl before serving.

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