Serves: 4
Nutritional Information Per Serve:
- Calories 269
- Protein 30g
- Carbs 9g
- Total Fat 10g Saturated Fat 6g
Ingredients:
- 1 tsp wasabi paste
- 2 tbsp salt-reduced tamari
- 1 1/2 tbsp mirin
- 2 x 250g lean beef rump steaks, fat trimmed
- 145g (1 cup) frozen shelled edamame
- 250g packet zucchini noodles (or freshly made)
- 100g baby spinach
- 1 small red capsicum, de-seeded, thinly sliced
- 1/2 small red onion, cut into thin wedges
- 2 tsp sesame seeds, toasted
Method:
- Combine wasabi, tamari & mirin in a small bowl. Place half the dressing in a shallow dish and add the beef. Turn to coat. Cover and set aside for 30 minutes to marinate. Reserve the remaining dressing.
- Preheat a chargrill pan or barbecue grill over high. Lightly spray beef with oil. Cook beef for 2-3 minutes each side for medium rare. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest before thinly slicing.
- Meanwhile, steam edamame for 2-3 minutes over a saucepan of simmering water, adding the zucchini in the last minute of cooking. Drain.
- Combine the zucchini, edamame, spinach, capsicum and onion in a large serving bowl. Top with the beef and drizzle over the reserved dressing. Sprinkle with sesame seeds.