Serves 4
Ingredients:
500g rump or sirloin steak
2 tbsp oil
1 small soft-leaved lettuce
200g cherry tomatoes, halved
1 Lebanese cucumber, cut into cubes
4 spring onions, chopped
½ cup fresh coriander leaves
Dressing:
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp sweet chilli sauce
2 cloves garlic, crushed
1 tbsp chopped fresh coriander
Method:
Nutrition per serve:
Protein 30g;
Fat 15g;
Carbohydrate 5g;
Dietary Fibre 4g;
Cholesterol 85mg;
1120 kj (265 cal)
- Brush the steak with the oil and heat a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about four minutes each side, turning the steak once only. Remove from the pan and set aside for 5 minutes.
- To make the dressing, combine the fish sauce, lime juice, soy sauce, sweet chilli sauce, garlic and coriander in a bowl.
- Cut the cooled steak into thin strips. Place the lettuce leaves on a serving plate and arrange the cherry tomatoes, cucumber, spring onion and strips of steak on top. Drizzle with the dressing and scatter over the coriander leaves. Serve immediately.
Nutrition per serve:
Protein 30g;
Fat 15g;
Carbohydrate 5g;
Dietary Fibre 4g;
Cholesterol 85mg;
1120 kj (265 cal)
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