I ate this constantly through the summer – it’s the perfect quick meal!
My approach to cooking is usually “how long will it actually take to make?”. I love being in the kitchen and making delicious food, but spending hours watching a pot and making minute changes to it (or the dreaded “stir for 20 mins”) is certainly not my cup of (matcha) tea. Give me a recipe with only a few steps any day. Especially if it’s as delicious as this salad. Protein rich, it’s a great post workout meal, and the chilli and garlic dressing make the light green salad zing.
- 200g steak (beef escalopes work just as well if you’re on a budget, just cook them for a little less time)
- 1/2 large cucumber, sliced
- 2 handfuls of spinach
- 6 radishes, sliced thinly
- 3 cloves garlic, sliced thinly
- 1 red chilli, sliced thinly (use less if you’re not too hot on heat!)
- 3 tbs fish sauce
- 2 tbs soy sauce
- 2 tbs sesame oil
- 1 tbs sesame seeds (optional)
Put a frying pan on the hob on a high heat and let it heat up for a couple of minutes. Add a small bit of oil/coconut oil.
While you’re waiting, prepare the dressing 🙂
Add the steak to the frying pan, and cook on high for 1.5 minutes on each side. This will give you a beautiful rare steak. If you’d prefer it cooked a different way, BBC Good Foods has a great article on how to cook the perfect steak.
Take the steak off the heat, and leave to rest on a plate or chopping board while you prepare the salad.
Slice the radishes thinly, chop up the spinach and slice your cucumber. Divide evenly between the two bowls.
Using a fork and a sharp knife, slice the steak into thin strips. Lay these over the salad.
Drizzle the dressing over and serve. Perfection in less than 10 minutes.