SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 600 grams of rump steak
- 1 tbsp of olive oil
- 100 grams of baby spinach leaves
- 1 red pepper, cut in strips
- 1 ½ cups of beansprouts
- 4 spring onions, finely sliced
- ½ cup of coriander leaves
- 2 tablespoons of chopped mint
Dressing
- 2 tbsp of lime juice
- 1 tbsp of soy sauce
- 1 tsp of stevia
- 1 clove of garlic, crushed
- 1 red chili, seeded/unseeded (your choice) and chopped
- 2 tsps of olive oil
HOW TO MAKE:
- Heat the grill plate or BBQ to hot.
- Brush meat with oil and cook for 3 to 4 minutes each side for medium rare – or until your liking. Place steaks in a warm place, or cover with foil and set aside for 5 minutes to rest.
- Mix all other salad ingredients in a small bowl.
- Mix dress ingredients in another small bowl
- Slice meat across the grain into thin strips. Place beef and remaining ingredients into a large bowl.
- Pour dressing over salad, then toss gently and serve immediately.