Name: Shaking beef, lentil and spinach salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram rump steak, fat removed, cubed; 2 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1/2 teaspoon salt; 50 gram pine nuts; 1/4 cup basil leaves; 1/2 cup celery leaves; 2 cup baby spinach leaves, or shredded regular spinach; 1 cup cherry tomatoes, halved; 1 can lentils in brine, drained; decent grind of black pepper; 2 tablespoon cooking oil; 1 tablespoon balsamic vinegar; lemon juice from 1/2 lemon

Shaking beef, lentil and spinach salad

This shaking beef is so-called due to the way the beef is cooked high and fast, shaking it in the pan as it cooks. The juicy chunks of meat and generous use of greens, including celery leaves, basil and spinach, alongside lentils, means this dish packs a huge nutrient punch and is perfect for waking up the taste buds. Photography by Todd Eyre.

Serves 4

Prep

15M

Cook

15M

Marinate

15M

Total

30M

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Ingredients

400 gram rump steak, fat removed, cubed

2 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

50 gram pine nuts

1/4 cup basil leaves

1/2 cup celery leaves

2 cup baby spinach leaves, or shredded regular spinach

1 cup cherry tomatoes, halved

1 can lentils in brine, drained

decent grind of black pepper

2 tablespoon cooking oil

1 tablespoon balsamic vinegar

lemon juice from 1/2 lemon

Method

1.Marinate the beef in balsamic, olive oil and salt for as long as you can. (I leave it in a bowl while I’m preparing the rest of the ingredients – about 10-15 minutes.)

2.Toast the pine nuts in a dry (no oil) pan until they’re golden. Be careful as they go from warm to burnt very quickly!

3.In a large bowl, toss the cooled pine nuts with the remaining ingredients except the balsamic and lemon juice. Set aside.

4.Heat a pan or wok to hot and add the oil, then half the beef cubes. Allow to brown well on one side before you start shaking and tossing them around until cooked to medium rare.

5.Remove from pan and cook the second batch of beef, adding more oil if needed.

6.Allow the beef to cool to warm before tossing with the salad ingredients and balsamic and lemon juice.

7.Serve the salad on a lovely big flat plate.

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Ingredients

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