2 tablespoons salt-reduced soy sauce
2 tablespoons mirin
2 teaspoons grated fresh ginger
2 x 200 g rump or sirloin steaks, trimmed
200 g snow peas, trimmed and halved diagonally
Olive oil spray
1 Lebanese cucumber, trimmed, halved and thinly sliced diagonally
½ small Chinese cabbage, trimmed and finely shredded
½ cup coriander leaves
Sliced spring onions, to garnish
2 cups steamed rice, to serve
Prep Time: 15 minutes
Cooking Time: 5 minutes
Combine the soy, mirin and ginger. Place the steaks in a shallow non-metallic container, pour over half the soy mixture (reserving the remaining marinade) and set aside to marinate for 30 minutes.
Meanwhile, blanch the snow peas in a saucepan of boiling water until bright green and tender–crisp. Rinse under cold running water, drain well.
Preheat a chargrill pan or large non-stick frying pan over high heat, spray with olive oil. Add the beef and grill for 2–3 minutes on each side or until cooked to your liking. Remove, cover loosely with foil and set aside to rest for 3 minutes.
Place the snow peas, cucumber, cabbage and coriander in a large mixing bowl and toss to combine. Thinly slice the steak, add to the salad with the reserved soy mixture and gently toss to combine. Divide the salad between four serving bowls, garnish with sliced spring onion and serve immediately with steamed rice.
Energy: 1370 kj; Fat: 7.1g; Saturated fat: 3g; Carbohydrates: 31g; Protein: 28.5g; Sugars: 3g; Fibre 2.1g
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