Are you struggling with low iron stores or iron deficiency? Did you know the iron in red meat is the most easily absorbed by the body, and is one of the main sources of vitamin B12.Intended to be a side salad, you can definitely add more salad greens to give this dish an additional nutritional boost. Remember that some cuts of red meat are higher in saturated fat than others, so it is important to watch your portion size and choose leaner cuts. Looking for some variations to this recipe? Why not add some beansprouts, grape tomatoes, spinach or fresh basil to whip up yet another delicious beef salad recipe. Tuck in and enjoy!
200 g (7 oz) rump steak
2 tbsp water
3 tbsp fresh coriander leaves, finely chopped
1 tbsp green chilli, finely chopped
2 tbsp lemon juice
1 tbsp fish sauce
½ cucumber, cut into thin strips
6 spring onions, cut into thin strips
What does this chart mean?
- Saturated fat4.5g
- Trans fat0.4g
- Sugars (Total)1.8g
- Salt equivalents1.0g
- Vitamin A16.7RAE
- Vitamin C41.0mg
- Vitamin D0.1mcg
- Vitamin B121.0mcg
1. Grill the steak until medium rare (approximately 5 - 6 minutes on each side) until the centre is light pink.
2. Cut the steak into thin slices approximate 0.5 cm thick.
3. Place a wok or saucepan over a high heat. Add the steak slices, water and braise for a minute.
4. Add one tablespoon of coriander, the green chilli, lemon juice and fish sauce.
5. Mix well and remove from the heat.
6. Add the remaining coriander, cucumber and spring onions (here you can add additional chopped chilli if you wish) mix well and serve immediately.