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Ginger And Lime Beef Salad

Ginger And Lime Beef Salad

Ingredients for One

  1. 150 grams grass-fed aged rump steak
  2. 50 grams rice noodles
  3. 30 grams snow peas
  4. 30 grams mixed salad
  5. 5 grams ginger
  6. 1 radish
  7. 0.25 lime
  8. 1 carrot
  9. 1 clove garlic
  10. 0.5 tbsp hoisin sauce
  11. 0.5 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams grass-fed aged rump steak
  2. 100 grams rice noodles
  3. 60 grams snow peas
  4. 60 grams mixed salad
  5. 10 grams ginger
  6. 2 radish
  7. 0.5 lime
  8. 1 carrot
  9. 1 clove garlic
  10. 1 tbsp hoisin sauce
  11. 1 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams grass-fed aged rump steak
  2. 200 grams rice noodles
  3. 120 grams snow peas
  4. 120 grams mixed salad
  5. 20 grams ginger
  6. 4 radish
  7. 1 lime
  8. 2 carrot
  9. 2 clove garlic
  10. 2 tbsp hoisin sauce
  11. 2 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams grass-fed aged rump steak
  2. 300 grams rice noodles
  3. 180 grams snow peas
  4. 180 grams mixed salad
  5. 30 grams ginger
  6. 6 radish
  7. 2 lime
  8. 3 carrot
  9. 3 clove garlic
  10. 3 tbsp hoisin sauce
  11. 3 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Prep:

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

Method:

  1. Boil the noodles for 5-6 minutes until they are cooked but firm. Drain then rinse under cold water. Drain again.
  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. 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.
  4. Combine the radish, carrot and snow peas. Drizzle with dressing and toss to coat.
  5. Divide the mixed salad and noodles into serving plates. Top with the beef and radish salad. Drizzle any remaining dressing over the top.
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