Serves: 3-4 | Prep time: 15 mins | Cook time: 30 – 60 mins (depending on length of time meat is left to marinate)
Ingredients
4 lean sandwich steaks, cut into small cubes
1 tbsp Soy Sauce
2 garlic cloves, finely chopped
1 tbsp extra virgin olive oil
1 tbsp Fish Sauce
1 tsp Chilli Flakes
1 Lime, juiced
1 tbsp grated ginger
2 tbsp sugar
1 bag rocket
1 cucumber
1 capsicum
1 cup mint
1 cup coriander
1 cup thai basil or normal basil leaves
1 spring onion, sliced
250g baby tomatoes, cut in halves
1 carrot, grated into strips
125g dried rice vermicelli noodles, cooked in boiling water, strained and dried.
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Combinesoy sauce, fish sauce, lime juice, garlic, chilli flakes, sugar and ginger into a bowl. Place beef steaks in the bowl and marinate for as long as possible.
Prepare salad mix; rocket, cucumber, capsicum, mint, coriander, basil leaves, spring onion, baby tomatoes, carrot and noodles. Place all salad ingredients into a salad bowl ready to serve.
Place oil on a chargrill or frying pan, add the beef and cook for 2-3 minutes on both sides.
Combine beef steaks and salad mix. Use leftover marinade mixture from the pan to drizzle over salad.
Notes
For more healthy and delicious salad recipes, click here.
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