Honey Ginger Beef with Rice Vegetable Salad


15 Mins Prep + 10 Mins Cooking

honey ginger beef with rice vegetable salad


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)


  1. 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.
  2. 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.
  3. 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.
  4. Divide the rice salad among serving plates and sprinkle with remainder coriander. Serve with sliced beef and drizzle with pan juices.
DinnerMitch Hills