Method

Prep Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

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.

Nutrition Information
Energy: 1370 kj; Fat: 7.1g; Saturated fat: 3g; Carbohydrates: 31g; Protein: 28.5g; Sugars: 3g; Fibre 2.1g

The Biggest Loser Bumper Cookbook ($9.99)
The Biggest Loser: 100 Soups and Salads ($4.99)
The Biggest Loser: 100 Snacks and Light Meals ($4.99)
The Biggest Loser: 100 Healthy Desserts ($4.99)