Serves: 4

Nutritional Information Per Serve:

  • Calories 269
  • Protein 30g
  • Carbs 9g
  • Total Fat 10g Saturated Fat 6g


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, steam edamame for 2-3 minutes over a saucepan of simmering water, adding the zucchini in the last minute of cooking. Drain.
  4. 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.