• Ginger And Lime Beef Salad
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Ginger And Lime Beef Salad

Ginger And Lime Beef Salad

  1. 30 g Snow Peas
  2. 50 g Rice Noodles
  3. 1 Each Radish
  4. 30 g Mixed Salad
  5. 0 Each Lime
  6. 1 tbsp Hoisin Sauce
  7. 150 g Grass-Fed Aged Rump Steak
  8. 5 g Ginger
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Carrot
  12. 1 tsp Brown Sugar - PANTRY ITEM
  1. 60 g Snow Peas
  2. 100 g Rice Noodles
  3. 2 Each Radish
  4. 60 g Mixed Salad
  5. 1 Each Lime
  6. 1 tbsp Hoisin Sauce
  7. 300 g Grass-Fed Aged Rump Steak
  8. 10 g Ginger
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Carrot
  12. 1 tsp Brown Sugar - PANTRY ITEM
  1. 90 g Snow Peas
  2. 150 g Rice Noodles
  3. 3 Each Radish
  4. 90 g Mixed Salad
  5. 1 Each Lime
  6. 2 tbsp Hoisin Sauce
  7. 450 g Grass-Fed Aged Rump Steak
  8. 15 g Ginger
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Carrot
  12. 2 tsp Brown Sugar - PANTRY ITEM
  1. 120 g Snow Peas
  2. 200 g Rice Noodles
  3. 4 Each Radish
  4. 120 g Mixed Salad
  5. 1 Each Lime
  6. 2 tbsp Hoisin Sauce
  7. 600 g Grass-Fed Aged Rump Steak
  8. 20 g Ginger
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Carrot
  12. 2 tsp Brown Sugar - PANTRY ITEM
  1. 180 g Snow Peas
  2. 300 g Rice Noodles
  3. 6 Each Radish
  4. 180 g Mixed Salad
  5. 2 Each Lime
  6. 3 tbsp Hoisin Sauce
  7. 900 g Grass-Fed Aged Rump Steak
  8. 30 g Ginger
  9. 3 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Carrot
  12. 3 tsp Brown Sugar - PANTRY ITEM

Prep:

  1. Wash, peel and cut carrot into thin matchsticks.
  2. Wash, trim and slice snow peas.
  3. Peel and crush garlic.
  4. Wash salad mix.
  5. Marinate beef in hoisin sauce.
  6. Wash, trim and thinly slice radish.
  7. Pop a saucepan of water on to boil.
  8. Peel and finely grate ginger.

Method:

  1. Divide the mixed salad and noodles into serving plates. Top with the beef and radish salad. Drizzle any remaining dressing over the top.
  2. To make the dressing, squeeze juice from the lime and mix it with the ginger, garlic, brown sugar and a dash of olive oil.
  3. Boil the noodles for 5-6 minutes until they are cooked but firm. Drain then rinse under cold water. Drain again.
  4. Heat a lightly oiled, non-stick frying pan over medium to high heat. Add the beef in 300g batches. Cook for 3 to 4 minutes on each side (for medium) or to your liking. Remove the beef. Rest the beef for 5 minutes, covered loosely with foil. Thinly slice the beef.
  5. Combine the radish, carrot and snow peas. Drizzle with dressing and toss to coat.
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