Servings: 2 | Total time: 1 hr & 21 mins (prep time 75 mins, cooking time 6 mins)
Nutritional information:
· Calories: 306
· Protein: 29.3g
· Carbs: 6.4g
· Fat total: 18.2g
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
Step 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.
Step 2
Heat a pan (ideally a griddle pan if you have one) to hot and cook the steak for 2-3 minutes on each side, or until cooked to your liking. Remove from the pan and leave to rest for 10 minutes.
Step 3
Meanwhile, toss together the spring onions, radishes, lettuce, torn herbs, cucumber and cherry tomatoes. Serve over two plates.
Step 4
Slice the steak across the grain and add to the plates.
Step 5
Serve with a sprinkling of chopped peanuts.
*To ensure this recipe is gluten-free, please check the label of the tamari sauce to ensure there are no sources of gluten.