BBQ Beef with Crunchy Rainbow Salad
Ingredients
- 500 grams beef steak - rump or sirloin
- 1 tbsp ginger - finely grated/minced
- 2 garlic clove/s - crushed
- 1 lime - juiced
- 1½ tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oil - light flavoured olive or vegetable oil
- 2 red chillies - roughly diced.
- ½ cos lettuce - roughly chopped
- 4-5 radishes - tops washed and roughly chopped, radishes sliced finely with a mandolin
- 3 carrots - grated or julienned with a mandolin
- 1 lebenese cucumber - or half cucumber, peeled into ribbons or chopped into half moons.
- 1 avocado - sliced
- 1 tbsp mixed sesame seeds
Instructions
Asian Dressing
- Combine the ginger, garlic, lime juice, soy sauce, sesame oil, oil and 1 diced chilli (deseeded if you want to keep the heat out) in a glass jar and shake well. Taste and add a teaspoon of brown sugar if you like it with some sweetness.
BBQ Beef
- Season beef with salt and pepper and a spray of olive oil. Heat up the bbq (or fry pan) and cook for 3 minutes each side. Remove from heat, cover and rest for 5 minutes. Once rested, thinly slice.
Crunchy Salad
- On a large plate place the cos lettuce, radish leaves, radish, carrot, cucumber, avocado
To Serve
- Place the beef on top of the salad and cover with dressing. Sprinkle with sesame seeds. Top with extra chilli or serve on the side.
Tips and Variations
GLUTEN FREE
VEGETARIAN - thinly slice tofu, season well with salt and pepper and BBQ.
