Soy beef with tatsoi salad

Ingredients (serves 4)

• 600g piece eye fillet steak, sinew removed
• 1/4 cup (60ml) soy sauce
• 1 tsp peanut oil
• 2 cups bean sprouts, trimmed
• 3 spring onions with bulb, thinly sliced
• 80g baby tatsoi leaves* or baby Asian salad leaves*
• 1/2 firmly packed cup coriander leaves

• Dressing

• 1 small red chilli, seeds removed, thinly sliced
• 2 tbs fish sauce
• 1 tbs peanut oil
• 1/4 cup (60ml) lime juice
• 1 tsp caster sugar

Method

1. Cut the steak into two long strips, then toss with the soy sauce and marinate at room temperature for 5 minutes.
2. Heat oil in a large non-stick frypan over medium-high heat. Add steak and cook for 3 minutes each side until rare and slightly charred, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.
3. Meanwhile, whisk the dressing ingredients in a large bowl. Add sprouts, onion, tatsoi and coriander. Thinly slice the beef and add to the salad, toss gently to combine and serve immediately.

Notes

• * Tatsoi and Asian salad leaves are from greengrocers and selected supermarkets.

Source

delicious. – March 2007, Page 132
Recipe by Kate Tait