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Soy beef with tatsoi salad
Soy beef with tatsoi salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Iron-rich Asian beef salad with low carbs.
Ingredients:
  • 600g piece eye fillet steak, sinew removed
  • 60ml soy sauce
  • 4.60 gm peanut oil
  • 500.00 ml 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
  • 1 small red chilli, seeds removed, thinly sliced
  • 48.80 gm fish sauce
  • 18.20 gm peanut oil
  • 60ml lime juice
  • 5.00 gm caster sugar
Instructions:
  • Slice the steak into two long strips, coat with soy sauce, and let it marinate at room temperature for 5 minutes.
  • In a large non-stick frypan over medium-high heat, sear steak in hot oil for 3 minutes on each side, achieving a rare and slightly charred exterior or cooked to your preference. Place on a plate to rest for 10 minutes.
  • In a large bowl, whisk together the dressing ingredients. Add in the sprouts, onion, tatsoi, and coriander. Thinly slice the beef, add it to the salad, toss gently to mix, and serve promptly.

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