Asian Style Beef & Egg Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 bunch watercress
• gold'n canola oil cooking spray
• 300 g lean rump steak
• 2 lebanese cucumbers, halved, seeded and sliced
• 200 g grape tomatoes, halved
• 100 g snow peas, sliced
• 3 green onions, finely sliced
• 4 large eggs
• 1/4 cup coriander leaves, roughly chopped
• 2 tablespoons lime juice
• 2 teaspoons crisco peanut oil
• 1 teaspoon reduced sodium fish sauce
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon finely chopped red chile
• 1 teaspoon brown sugar

Recipe

• 1 wash and dry the watercress, pick sprigs, discarding thicker stems.
• 2 spray a non-stick frying pan, and cook the steak over medium high heat for 3 minutes each side. set aside to rest for 5 minutes. slice thinly.
• 3 make a bed of watercress on serving plates. top with the cucumber, tomatoes, onion, snow peas and steak. drizzle with the combined dressing ingredients.
• 4 heat about 5cm water in a large saucepan or deep frying pan. bring to a simmer. carefully crack the eggs into a cup, then slide into the water. cook for 3 minutes, until the whites have set.
• 5 place an egg on top of each salad, and sprinkle with coriander. serve immediately.