Ginger and 5-spice Beef with Cucumber Salad
Ingredients:
60ml reduced-sodium soy sauce2 tbsp rice wine vinegar
1 tbsp caster sugar
2tsp ginger, grated
1.5 tsp 5-spice powder
4x160g steaks, trimmed
1 cucumber, thinly sliced
100g pea sprouts, trimmed
juice of 1 lime, plus wedges to serve
1 tbsp donegal rapeseed oil
Instructions
1. Combine the soy sauce, vinegar, suagr, ginger and one teaspoon of 5-spice powder in a bowl. Add the beef and toss to coat. Cover and refrigerate for 15 minutes.
2. Meanwhile, combine the cucumber and sprouts in a bowl with lime juice and the remaining 5-spice powder.
3. Heat the oil in a large frying pan over a medium heat. Add the beef and cook for two minutes per side. Serve warm with the cucumber salad and lime wedges.
Kcal
401 kcal per serving
