Asian Style Beef & Egg Salad
Cooking time (min) 15
Cost per serve $4.35
Olive Oil Spray
1 bunch Watercress
300g lean Rump Steak
2 Lebanese Cucumber, halved, seeded & sliced
200g Grape Tomatoes, halved
100g Snow Peas, sliced
3 Green Onions, finely sliced
¼ cup Coriander Leaves, roughly chopped
2 tablespoons Lime Juice + 2 teaspoons Peanut Oil + 1 teaspoon finely chopped Red Chilli + 1 teaspoon Brown Sugar
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, then slice thinly.
Make a bed of watercress on serving plates. Top with cucumber, tomatoes, onion, snow peas and steak. Drizzle with combined dressing ingredients.
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 whites have set.
Place an egg on top of each salad and sprinkle with coriander. Serve immediately.