Asian Style Beef & Egg Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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added for the asian forum. Ingredients:
1 bunch watercress |
gold'n canola oil cooking spray |
300 g lean rump steak |
2 lebanese cucumbers, halved, seeded and sliced |
200 g grape tomatoes, halved |
100 g snow peas, sliced |
3 green onions, finely sliced |
4 large eggs |
1/4 cup coriander leaves, roughly chopped |
2 tablespoons lime juice |
2 teaspoons crisco peanut oil |
1 teaspoon reduced sodium fish sauce |
1 teaspoon reduced sodium soy sauce |
1 teaspoon finely chopped red chile |
1 teaspoon brown sugar |
Directions:
1. Wash and dry the watercress, pick sprigs, discarding thicker stems.
2. Spray a non-stick frying pan, and cook the steak over medium high heat for 3 minutes each side. Set aside to rest for 5 minutes. Slice thinly.
3. Make a bed of watercress on serving plates. Top with the cucumber, tomatoes, onion, snow peas and steak. Drizzle with the combined dressing ingredients.
4. Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set.
5. Place an egg on top of each salad, and sprinkle with coriander. Serve immediately.
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