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Asian Steak Salad

Asian Steak Salad

BY Carey Boucher-Erasmus

A perfect combination of goodness!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Marinade/dressing
¼ C (60 ml) soy sauce
2 Tbsp (30 ml) thick, sweet soy sauce
2 Tbsp (30 ml) oyster sauce
juice of 2 limes
1 Tbsp (15 ml) fish sauce
2 tsp (10 ml) canola oil
2 tsp (10 ml) finely grated ginger
2 tsp (10 ml) crushed garlic
2 tsp (10 ml) chopped chillies
4 Tbsp (60 ml) chopped fresh coriander

Steak
500 g thick rump steak
200 g exotic mushrooms
300 g Asian greens (pak choi, baby spinach, etc.)
4 spring onions, thinly sliced
4 medium carrots, peeled and julienned
1 cucumber, seeded and sliced
½ C (125 ml) bean sprouts
handful of coriander leaves

Marinade/dressing

Combine all the marinade ingredients. Place the steak into a large shallow bowl and pour half of the marinade over it, reserving the rest to use as a dressing. Lightly massage the marinade into the steak and leave to marinate at room temperature while prepping the salad ingredients.

Steak

Heat a large non-stick frying pan with a little oil and sauté the mushrooms for no more than 5 minutes. Keep to one side.

Using the same frying pan, brown the steak on both sides, then turn the heat down to a moderate temperature and cook for about 5 minutes per side for medium-rare. Remove from the pan, cover with foil and allow to rest for 10 minutes before slicing.

In the same pan, sauté the Asian greens until slightly wilted. Arrange the wilted greens, sautéed mushrooms and remaining salad ingredients on a serving platter, top with sliced steak and drizzle with the dressing.