600gbeef sirloinscotch or rump steaks, at room temperature
1tablespoonsoy sauce use gluten-free if required
2tablespoonssweet chilli sauce
½red chillifinely chopped (optional)
2tomatoes cut into thin wedges
3-4baby radishesthinly sliced
½red onionthinly sliced
120-150gmixed salad leavese.g. mesclun, spinach
lemon juice of ½
2teaspoonsextra virgin olive oil
steamed brown rice
¼-½cupwhole roasted peanuts
Start by cooking the rice to go with the meal (see method below).
While rice is cooking, prepare the beef. Pat beef dry and slice into 2cm-wide strips. In a medium-sized bowl, combine beef with remaining shaking beef ingredients and toss to coat well. Season with pepper and set aside to marinate.
Toss all salad ingredients together in a large bowl. Whisk together all salad dressing ingredients in a small bowl and set aside.
When rice has 5 minutes steaming time remaining, heat a large fry-pan or wok on high heat. Add a drizzle of oil and heat until pan/wok is just smoking. Cook beef, in two batches, for 30-60 seconds, until beef is cooked medium-rare and slightly charred. Shaking the pan constantly helps to cook the beef quickly. Remove beef from pan and set aside to rest while you serve the meal.
Toss salad and dressing ingredients together just before serving.
To serve, spoon brown rice into a bowl. Place salad on a large platter, top with beef strips and drizzle over any resting juices. Garnish with mint and peanuts and let everyone help themselves.
*Combine 2 cups brown rice with 3 cups water and a good pinch of salt in a medium-sized pot. Bring to the boil, cover with a tight-fitting lid and reduce to lowest heat to cook for 20 minutes without lifting the lid at any time. Turn off heat and leave to steam, still uncovered, for a further 8 minutes before fluffing up with a fork.
This recipe is from the brand new My Food Bag cookbook, Dinnertime Goodness.