So quick, so easy and so tasty!! This is however, quite a light meal so you will either need to make lots or serve up with something else if you are feeding a hungry brood!! Steamed broccoli or maybe some cauliflower fried rice would go quite well.
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| Prep Time | 15 minutes |
| Cook Time | 8 minutes |
| Servings |
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Ingredients
- 2 rib-eye steaks or other favourite cut
- 1 tsp coconut oil
- 50 g cashew nuts
- zest and juice of 1 lime
- 1 clove largegarlic crushed
- 1 tbsp freshly grated ginger
- 2 tbsp tahini
- 1 red chilli chopped and deseeded if you like it less spicy
- 2 tsp tamari gluten free soy sauce or Liquid Aminos
- 50 g kale cut into 1/2cm strips
- 1 red pepper cut into 1/2cm strips
- 2 carrots grated
- 50 g beansprouts
- 1 tbsp sesame seeds
- 10 g fresh basil chopped
- 10 g fresh coriander chopped
- salt and pepper
Ingredients
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Instructions
- Grind some salt and pepper over the steaks and set to one side.
- Heat 1 tsp coconut with 1/2 tsp each of salt and pepper in a frying pan and throw in the cashew nuts for about 5 minutes.
- Stir in the lime zest then set the nuts aside.
- In a glass, whisk together the juice of the lime, garlic, ginger, tahini, chilli and tamari (or alternative).
- Put the kale and pepper in a bowl and poor over the dressing, massaging it into the leaves, then throw in the carrot and beansprouts.
- Heat up a griddle pan and sear the steaks for 3 minutes on each side. Allow to rest then finely slice and layer it on the salad.
- Sprinkle over the sesame seeds and cashew nuts, basil and coriander.
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