Recipe: Asian Steak Salad

When I’m trying to be healthier, my go-to flavours are Asian; Thai, Vietnamese. Fresh, vibrant and aromatic. They instantly brighten up what should be a dull plate of veg, add life, and make things ten times tastier. I always find they fill me up a lot more too.

 photo 2015-01-10 20.10.13_zpsn6lc6hz5.jpgThis salad was inspired by wandering around the aisles of Morrisions (seriously, the one kinda near me is amazing!) for nearly an hour. Their fresh produce was amazing, and after a carb-laden lunch (read more on Saturday) we wanted to lighten things up. The steak came about because chicken  (free range, that actually tastes of something) is expensive. Turns out that with the right ingredients, the thin cuts of cheaper frying steak are more than delicious. I’ll definitely be picking up more of these.

 photo 2015-01-10 19.54.37_zpsenqrwzl9.jpgSteak is also a lot, lot quicker to cook than chicken. These only had a minute on each side, and to be honest I wouldn’t even give them that next time. You can have this salad ready within about 15 minutes of walking through the door. And the dressing? Add noodles and leftover salad – there’s lunch for tomorrow. It also works perfectly to add extra zing to a noodle soup.

Ingredients (for 1, but makes extra dressing)

  • Frying steak
  • 1/2 thumb-sized piece of ginger
  • 1 red chilli (check the heat by tasting a little bit, and adjust the amount accordingly)
  • 1 clove garlic
  • 2 tbsp fish sauce
  • A splash of soy sauce
  • Juice of 1/2 lime
  • Squeeze of honey
  • Coriander
  • Salad – we went for julienned carrot, watercress and a small amount of onion
  • Sesame seeds – optional, only to top the salad, but we really enjoyed them

 photo 2015-01-10 19.54.57_zpsupq9ewg4.jpgBegin by making the dressing. Finely chop the ginger, chilli and garlic together. Add to a small bowl or mug, then pour over the sauces, lime and honey. Mix together, taste, and add more of an ingredient if you think it needs it.

 photo 2015-01-10 20.01.22_zpsith0jknh.jpgToss your salad together with your coriander.

Heat a non-stick frying pan over a high heat, with a teeny amount of oil. Season the steaks with salt and pepper, and flash fry extremely quickly until just cooked.

Cover the steaks with foil to rest briefly, and tip any sauces from the pan into the dressing.

 photo 2015-01-10 20.08.46_zpsqci8hzwi.jpgToss the salad in the dressing, top with the steak, sprinkle over sesame seeds and serve. I added a teeny bit of rice to mine (and a lot of rice to W’s) but it honestly didn’t need it.

 photo 2015-01-10 20.09.54_zpsyk0ey3wo.jpgThe perfect diet meal!

What’s your favourite healthy recipe?

  • Naomi

    This sounds delicious! I will have to have a go at this next week when I am working late shifts and need to prep some meals to take to work with me. I’m always looking for alternatives to plain old pasta and I love Asian food.

    N xo

    http://www.whatnaomiwrote.blogspot.co.uk

    • ninegrandstudent

      This would be fantastic for a meal like that – let me know how you get on! x

  • This looks absolutely delicious Chloe!!! :O

    I’ve never thought of using thin frying steak before. I’ve always thought of it as just too expensive. Definitely going to check it out at my local Sainsbury’s tonight 🙂 xx

    Little Miss Katy | UK Lifestyle Blog

    • ninegrandstudent

      I thought it would be too much too, but these two only cost £2 – less than two chicken breasts. You could definitely stretch them in a stroganoff too… x

  • emily

    One of my favourite quick and healthy recipes is salad rolls. You put some rice and thinly cut vegetables-whatever you want, I usually do cilantro, cucumber, carrots, and sometimes radishes, all on top of a rice paper sheet and roll it up (folding it right is a little bit of a trick but after you’ve done a couple it’s easy) and then eat with soy sauce. Sometimes I spread hummus on the inside of them too, before the rice goes on. The rice takes the longest, about 15-20 minutes to cook, and if you slice the vegetables and get everything ready while the rice is cooking its a pretty quick meal to make. Plus, you can make them whatever size you want, snack size or giant.

    • ninegrandstudent

      I really want to try making something like this – will have to give it a go! x

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