Ingredients (serves 4)
1/4 cup cashew nuts, chopped
1/4 cup salt-reduced soy sauce
2 tablespoons mirin
2 teaspoons freshly grated ginger
400g sirloin or rump steaks
200g cherry tomatoes, halved
Olive oil spray
1 Lebanese cucumber, sliced
1/4 cabbage, shredded
1/2 cup fresh coriander leaves
½ small red onion, sliced

Method

1. In a small bowl, combine soy, mirin and ginger. Add steaks to a shallow non-metallic container. Pour over half the marinade, cover and set aside to marinate for 30 minutes.
2. Preheat a chargrill or large non-stick frying pan over high heat. Spray with oil. Cook beef for 2–3 minutes each side. Remove, cover with foil and rest for 3 minutes.
3. In a large bowl, toss together tomatoes, cucumber, cabbage and coriander. Thinly slice the steak. Add to salad with reserved marinade and toss.

Nutrition Guide PER SERVE
Energy (cal) 222cal
Protein 26g
Fat 7g
Carbohydrate 10g