Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories609.5 kcal (30%)
Total Fat26.3 g (38%)
Carbs15.7 g (6%)
Sugars7.3 g (8%)
Protein80.6 g (161%)
Sodium717.8 mg (36%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspfresh lime juice
1garlic clove
crushed
½ Tbsppalm sugar
finely chopped
½ Tbspfish sauce
1 tspsesame oil
1 tspsoy sauce
1 tspfresh ginger
finely grated
680gbeef rump steak
1 x 100ggrape tomatoes
quartered
0.5continental cucumber
halved lengthways, thinly sliced diagonally
0.25red onion
halved, cut into thin wedges
1fresh red chillies
long, halved, deseeded, thinly sliced lengthways
0.5 bunchfresh mint
leaves picked, large leaves torn
0.5 bunchfresh coriander
leaves picked
0.5 bunchfresh Thai basil
leaves picked, large leaves torn
55gedamame beans
toasted
2makrut lime leaves
centre veins removed, finely shredded
50gbaby spinach
Instructions
Step 1
Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Step 2
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Step 3
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts, baby spinach and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
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