With the tangy taste of ginger and the protein punch of beef, this salad makes a great lunch for your power meetings in the afternoon.
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
- 1 striploin steak, about 250 g/8 oz
- 10 mL (2 tsp) sesame oil
- 2 cloves garlic, minced
- 15 mL (1 tbsp) minced fresh ginger
- 1 L (4 cups) broccoli florets
- 1 red pepper, thinly sliced
- 15 mL (1 tbsp) sodium reduced soy sauce
- 50 mL (1/4 cup) sodium reduced beef broth
- 1 L (4 cups) mixed greens
- 25 mL (2 tbsp) rice vinegar
- 15 mL (1 tbsp) chopped fresh coriander
- 2 mL (1/2 tsp) sesame seeds (optional)
- Trim visible fat from steak and thinly slice crosswise.
- In nonstick skillet, heat half of the oil over medium high heat. Saute beef, garlic and ginger for 3 minutes or until browned with a hint of pink inside. Remove to plate.
- Return skillet to heat and add remaining oil. Add broccoli, pepper, broth and soy. Cover and cook for about 4 minutes or until tender crisp. Stir in beef and toss to combine well
- On a large platter, spread mixed greens in single layer. Top with broccoli mixture.
- Drizzle with rice vinegar and sprinkle with coriander and sesame seeds, if using, to serve.
Tip: You can cook the beef longer until your desired doneness.
The beef and vegetable mixture wilts the greens and absorbs the flavour as it sits. Enjoy hot or at room temperature.
Posted: September 2011