Thai beef & broccoli salad

    35 mins

    One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.

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    Serves: 4 

    • 500g rump steak
    • 125 ml soya sauce
    • 2 cloves garlic, crushed
    • 5 tablespoons lime juice
    • 75 g broccoli florets
    • handful fresh mint leaves
    • handful fresh basil leaves
    • handful fresh coriander leaves
    • 1/2 cucumber, sliced
    • 2 red chillies, thinly sliced
    • 2 teaspoons light brown sugar

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Place the steak, half the soya sauce, the garlic and 2 tablespoons of the lime juice in a large bowl and allow to stand for 10 minutes.
    2. Cook the steak on a preheated grill pan for 1 to 2 minutes each side. Put aside.
    3. Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 6 minutes or until crisp-tender. Allow to cool for 10 minutes, then combine with the mint, basil, coriander and cucumber.
    4. Slice the steak and add to the broccoli mixture. Combine the chillies, sugar and the remaining soya sauce and lime juice. Pour over the steak and broccoli, folding gently. Pile the salad onto serving plates.

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