Recipe courtesy ofErin Murnane, Accredited Practising Dietitian (APD)
|½ cup cashews|
|2 tbsp sesame seeds|
|1 tbsp honey|
|300g fillet steak (porterhouse, eye fillet or scotch fillet)|
|salt and pepper (to season)|
|2 limes, juiced|
|2 tbsp fish sauce|
|1 long red chilli, sliced|
|1 tsp brown sugar|
|1 cup mixed lettuce leaves|
|½ bunch fresh herbs (coriander, basil or mint)|
|1 cucumber, cut into fine ribbons|
|1 carrot, cut into fine ribbons|
|1 cup bean sprouts, rinsed|
|1 cup rice noodles, cooked|
- To make the sticky cashews heat a small fry pan over medium heat, drizzle a small amount of olive oil and toss through the cashews (careful not to burn them), add honey and sesame seeds.
- Stir until the sesame seeds are coating the cashews. Remove cashews from pan and set aside to cool.
- Place steak onto a sheet of grease proof paper, generously season each side with salt and pepper and drizzle with olive oil.
- Wipe pan clean and place back onto the heat. Once hot add steak, cook on each side for 3 minutes. Remove from pan and allow to rest for 5-10 minutes.
- To make the dipping sauce combine lime juice, fish sauce, chilli and sugar; alter according to taste. In a mixing bowl combine lettuce leaves, herbs, cucumber, carrot, bean spouts and rice noodles, stir and coat with half the dipping sauce.
- Divide salad between 2 plates, top with thin slices of rested meat, fresh chilli, sticky cashews and extra dipping sauce.
|Engery||3422kJ (818 calories)|