Name: Beef and mixed sprout salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Soy lime dressing; 2 tablespoon lime juice; 1 tablespoon olive oil; 1 tablespoon soy sauce; 2 teaspoon finely grated fresh ginger; 2 clove garlic, crushed; 1 tablespoon soy sauce; 2 tablespoon olive oil; 600 gram (1¼ pounds) beef rump steak; 250 gram (8 ounces) baby spinach leaves; 1 medium carrot (120g), grated coarsely; 1/2 cup (20g) alfalfa sprouts; 1/2 cup (25g) snow pea sprouts

Ingredients

Soy lime dressing

2 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon soy sauce

2 teaspoon finely grated fresh ginger

2 clove garlic, crushed

1 tablespoon soy sauce

2 tablespoon olive oil

600 gram (1¼ pounds) beef rump steak

250 gram (8 ounces) baby spinach leaves

1 medium carrot (120g), grated coarsely

1/2 cup (20g) alfalfa sprouts

1/2 cup (25g) snow pea sprouts

Method

1.To make soy lime dressing, place ingredients in a screw-top jar; shake well.

2.Combine ginger, garlic, soy sauce and half the oil in a medium bowl; add beef, turn to coat in marinade.

3.Cook beef on a heated oiled chargrill plate (or barbecue or grill) for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 10 minutes.

4.Cut beef into thin slices. Arrange beef slices on a platter with spinach leaves, carrot and sprouts; drizzle with dressing.

For rare beef, cook for a few mintues each side. For medium-rare, cook on one side until moisture is just visible on top, turn and repeat on the other side. For medium, cook on one side until moisture is pooling on top. Cook on the second side until surface moisture is visible. For medium-well done meat, increase the cooking time on both sides, to test for doneness press with the side of tongs; the meat will feel firm with a slight springiness. Well done steak will feel quite firm when pressed.
Note

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Ingredients

Method

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