Lots of great Asian flavours makes this salad a really delicious lunch or dinner.

Serves: 2

Calories per serving: 306

Prep time: 15 minutes + marinating time

Cooking time: 6 minutes + resting time

---

Ingredients

• 2 limes, juiced
• 4 tsp fish sauce
• 4 tsp sesame oil
• 2 tsp tamari sauce
• 4 cm piece fresh ginger, grated
• 2 garlic cloves, crushed
• 200g rump steak
• 4 spring onions, trimmed and sliced
• 4 radishes, thinly sliced
• 2 baby gem lettuce, sliced
• Mint leaves, handful roughly torn
• Basil leaves, handful roughly torn
• ½ cucumber, thinly sliced
• 6 cherry tomatoes, halved
• 40g salted peanuts, roughly chopped

Method

1. Place the lime juice, fish sauce, sesame oil, tamari, ginger and garlic in a non-metallic shallow bowl and mix together.  Add the steak and toss in the marinade.  Leave to marinate in the fridge for at least 1 hour.
2. Heat a griddle pan to hot and cook the steak for 2-3 minutes on each side, or until cooked to your liking.  Remove from the griddle and leave to rest for 10 minutes.
3. Meanwhile, toss together the spring onions, radishes, lettuce, torn herbs, cucumber and cherry tomatoes. Serve over two plates.
4. Slice the steak across the grain and add to the plates.
5. Serve with a sprinkling of chopped peanuts.

Notes:

• To ensure this recipe is gluten-free, please check the label of the tamari sauce to ensure there are no sources of gluten.