Honey Ginger Beef with Rice Vegetable Salad
15 Mins Prep + 10 Mins Cooking
1 Teaspoon Ginger, Finely Grated
2 Teaspoons Honey
4 x 120g Beef Fillets
200g Snow Peas, Trimmed, Thinly Sliced lengthways
1 Bunch Asparagus, Woody ends trimmed, Sliced thinly
2 Carrot, peeled, cut into matchsticks
1 Bunch Broccolini, Thinly sliced diagonally, including the stem
2 Spring Onions, Thinly sliced diagonally
1/2 Cup Coriander Leaves, Roughly chopped
1 Lime, Juiced
1 Teaspoon Soy Sauce
1 Teaspoon Sweet Chilli (optional)
- Preheat a nonstick frying pan. Combine honey and ginger in a small bowl. Rub honey mixture evenly over the beef. Cook the beef for 2 ½ mins each side for medium rare or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 mins to rest. Reserve pan juices. Thinly slice beef across the grain.
- Place all vegetables except the spring onions in a large steamer over a saucepan of simmering water. Cook, covered, for 1 minute. Refresh under cook running water, then drain. Meanwhile, cook rice following packet directions.
- Then place rice and vegetables, as well as the spring onions and half the coriander into a large bowl. Add lime juice, soy sauce and sweet chilli. Toss to combine.
- Divide the rice salad among serving plates and sprinkle with remainder coriander. Serve with sliced beef and drizzle with pan juices.