Steak Salad with Ginger and Chilli Dressing

    30 minutes

    This steak salad is tossed with bok choy and bean sprouts and has a dressing of ginger, lime, soy and chilli.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 4cm ginger, peeled and grated
    • 3 large chillies, deseeded and chopped
    • 100ml soy sauce
    • 2 limes
    • 4 sirloin steaks, 200g each
    • sea salt
    • 1 teaspoon olive oil
    • 2 heads baby bok choy, halved
    • 200g bean sprouts
    • 1 tablespoon olive oil, extra
    • 1/4 bunch Vietnamese mint, finely chopped

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

      For the dressing:

    1. In a small bowl, combine the ginger, chillies, soy sauce and juice of 1 1/2 limes. Set aside.
    2. Salt the steaks on both sides. Heat the 1 teaspoon olive oil in a heavy bottomed pan over high heat. When hot, add the steaks. Cook 2 minutes, then flip and cook another 2 minutes for medium-rare.
    3. Remove the steaks and let rest 3-4 minutes on a wire rack.
    4. While the steak is resting, steam the bok choy until just tender. Toss with the bean sprouts, extra olive oil and juice of the remaining 1.2 lime.
    5. Slice the steak into 3mm slices, and toss with the salad. Divide among four serving plates, add the Vietnamese mint to the dressing and drizzle over.

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