Juicy sirloin marinated in ginger, garlic and five-spice, seared and sliced over a crunchy red cabbage, carrot and edamame salad with a tangy black vinegar and mustard dressing. Lean steak and edamame make it high in protein, and the colourful crunchy salad adds plenty of fibre.

Ingredients

Steak

200g sirloin steak, fat trimmed (use halal beef for halal)
15g fresh ginger, finely grated
3 garlic cloves (around 15g), crushed
2 tsp reduced-salt soy sauce (or tamari for gluten-free)
½ tsp rice vinegar
½ tsp Chinese five-spice
1 tsp rapeseed oil, for cooking

Salad

200g red cabbage, thinly sliced
1 carrot (around 80g), grated or cut into thin matchsticks
200g frozen edamame beans
2 spring onions, sliced
Daun pegaga (Asiatic pennywort) or coriander, to garnish (optional)

Dressing

2 tsp black rice vinegar (or rice vinegar for gluten-free)
1 tsp extra virgin olive oil or rapeseed oil
1 small garlic clove, finely grated
½ tsp reduced-salt soy sauce (or tamari)
½ tsp Dijon or English mustard
¼ tsp smoked paprika

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Needed kitchenware

Instructions

Mix the ginger, garlic, soy sauce, rice vinegar and five-spice in a shallow dish. Add the steak, turn to coat and leave to marinate for 15 minutes. You can also cover it and marinate in the fridge for up to 24 hours.

Cook the edamame in boiling water (3 minutes), then rinse under cold water and drain.

Whisk all the dressing ingredients together. Toss with the cabbage, carrot, edamame and spring onions, then divide between plates.

Heat the oil in the frying pan over a high heat. Wipe off any excess marinade so the ginger and garlic don't burn, then cook the steak 2–3 minutes each side for medium-rare (for a 2cm-thick steak). Cook longer if you prefer.

Rest the steak on a board for 5 minutes, then slice thinly across the grain.

Arrange the steak over the salad and garnish with pegaga or coriander.

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Storage information

Best eaten fresh. Store the salad and steak separately in the fridge for up to 2 days. Eat the steak cold or reheat it until steaming hot. Not suitable for freezing.

Tip

Bigger appetites: Serve with a portion of brown rice or wholewheat noodles.

Cost-saving tips

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Quick and easy (<30 mins total)

Beginner

Abbi

Head Chef