Asian Beef Salad

with Edamame and Radish

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low-carb
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low-carb
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Instructions

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1 Fry steak

Pat the steaks dry with kitchen paper and coat them in the miso paste. Heat a large pan with a drizzle of vegetable oil over a high heat. Once very hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

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2 Prep vegetables

Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Chop the cucumber. Halve the cherry tomatoes. Chop the baby gem. Finely slice the radish. Peel and finely slice the shallots

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3 Prep dressing

Juice the limes into a bowl or jar. Add the soy sauce and sweet chilli sauce and whisk or shake until fully combined. Add the shallots - this is your dressing

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4 Slice steak

Once rested, season the steaks generously with salt and pepper and slice finely. 

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5 Tumble salad

Rinse the edamame. Tumble the baby gem, carrots, cherry tomatoes, cucumber, edamame and radish in the dressing

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6 Serve

Divide the salad among plates. Top with the sliced steak and garnish with the peanuts

Tips for fussy eaters

Make the dressing first so the shallots have longer to marinate; this will reduce the harshness of their flavour!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

This crunchy salad is packed with Asian flavours.

Cooking Time: 30 min

Cals 591 · Prot 50 · Carbs 37 · Fat 32

Dairy-Free

Ingredients

Number of people

Salad

Sirloin steak-deprecated 300 Grams
Miso paste 20 Grams
Vegetable oil 1 Tbsp
Carrot 1 Piece
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Baby gem lettuce 1 Piece
Red radish 125 Grams
Salt 0.5 Tsp
Black pepper 1 Tsp
Edamame beans 100 Grams
Salted peanuts 40 Grams

Dressing

Shallots 1 Piece
Lime 1 Piece
Soy sauce 20 ML
Sweet chilli sauce 40 Grams

This crunchy salad is packed with Asian flavours.

Cooking Time: 30 min

Cals 591 · Prot 50 · Carbs 37 · Fat 32

Dairy-Free

Instructions

photo

1 Fry steak

Pat the steaks dry with kitchen paper and coat them in the miso paste. Heat a large pan with a drizzle of vegetable oil over a high heat. Once very hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

photo

2 Prep vegetables

Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Chop the cucumber. Halve the cherry tomatoes. Chop the baby gem. Finely slice the radish. Peel and finely slice the shallots

photo

3 Prep dressing

Juice the limes into a bowl or jar. Add the soy sauce and sweet chilli sauce and whisk or shake until fully combined. Add the shallots - this is your dressing

photo

4 Slice steak

Once rested, season the steaks generously with salt and pepper and slice finely. 

photo

5 Tumble salad

Rinse the edamame. Tumble the baby gem, carrots, cherry tomatoes, cucumber, edamame and radish in the dressing

photo

6 Serve

Divide the salad among plates. Top with the sliced steak and garnish with the peanuts

Tips for fussy eaters

Make the dressing first so the shallots have longer to marinate; this will reduce the harshness of their flavour!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Salad

Sirloin steak-deprecated 300 Grams
Miso paste 20 Grams
Vegetable oil 1 Tbsp
Carrot 1 Piece
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Baby gem lettuce 1 Piece
Red radish 125 Grams
Salt 0.5 Tsp
Black pepper 1 Tsp
Edamame beans 100 Grams
Salted peanuts 40 Grams

Dressing

Shallots 1 Piece
Lime 1 Piece
Soy sauce 20 ML
Sweet chilli sauce 40 Grams
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