Soy beef with tatsoi salad

Soy beef with tatsoi salad

Photography by Steve Brown


This Asian-style beef salad is high in iron and low in carbs.

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


  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.


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



delicious. – March 2007

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


Nutritional information

This information is per serve.

Protein Dietary Fibre
35.40g 2.50g
Fat Total Energy
13.10g 1190kJ
Fat Saturated Sodium
4.20g 1755mg
Carbohydrate Total Cholesterol
3.90g 100.00mg
Carbohydrate Sugars

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