Asian style seared beef salad (diabetic friendly)

Total time and servings

Serves: 2
Prep time: 20 mins
Cooking time: 5-10 mins

Ingredients

1 tsp vegetable oil
¼ tsp Chinese five spice
2 x 100g sirloin steaks

For Dressing

Juice of 1 small lime
1 tsp white wine vinegar
½ tbsp. reduced salt soy sauce
1 tsp Thai fish sauce
5mm piece of ginger, peeled and grated
1 garlic clove, grated
(optional) ½ lemongrass stalk very finely chopped

For The Salad

100g carrots peeled into ribbons
½ cucumber peeled into ribbons
½ fennel bulb very finely slices
2 spring onions sliced diagonally
75g beansprouts

To Serve

Handful of fresh coriander leaves roughly chopped
Handful of fresh mint leaves roughly chopped
1 fresh red chilli deseeded and sliced
1 tbsp toasted sesame seeds

Method

Mix the vegetable oil with the five spice powder and paint on to both side of each steak. Set the steaks aside whilst you prepare the salad and dressing.

Tip all the ingredients for the dressing into a bowl and mix until combined. Adjust flavours to your liking.

Add all the salad vegetables to the dressing in the bowl and toss everything around until everything is coated in the dressing. Pile the salad onto your serving plates and set aside.

Heat a heavy based non-stick frying pan or griddle pan on a high heat until very hot.

Add the steaks to the pan and sear on both sides for a couple of minutes and cook until pink in the middle. Leaving longer if you prefer your steak more well done.

When cooked to your liking set aside on a warm plate and cover with tin foil to rest for a couple of minutes. Once rested slice into thin strips and arrange the slices on top of the salad on the serving plate.

Scatter the dishes with the chopped herbs, sliced chilli and sesame seeds, serve immediately and enjoy!

Leigh, Braunton