Rainbow Beef Salad
- 2 sirloin steaks, trimmed
- Thumb-sized piece of ginger, grated
- 1 crushed garlic clove
- 2 limes, juice only
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 3 red chillies, chopped
- 4 Little Gem lettuces
- 12 sliced radishes
- 3 sliced carrots
- ½ cucumber, peeled into ribbons
- 3 sliced spring onions
- 1 sliced avocado
- ½ tbsp sesame seeds
10 mins
6 serving
- Make a salad dressing by whisking the ginger, lime juice, garlic, soy, oil and chopped chillies in a bowl. Cook the steaks for 3 mins on each side or to your liking, and leave to rest for 5 mins before thinly slicing.
- Arrange the leaves, radishes, carrot, cucumber, avocado and spring onion on a platter. Lay the steak slices on top, then drizzle with the resting juices and dressing. Garnish with sesame seeds, and serve.