Name: How To Make An Asian Style Beef And Egg Salad - Australian Eggs
Total time: 15 min
Yield: 4
Ingredients: 1 bunch watercress; spray olive oil; 300g lean rump steak; 2 Lebanese cucumber, halved, seeded and sliced; 200g grape tomatoes, halved; 100g snow peas, sliced; 3 green onions, finely sliced; 4 eggs; 1/4 cup coriander leaves, roughly chopped

Asian Style Beef & Egg Salad

Preparation time 15 mins
Serves 4 people
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Publication 23 October 2012
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Ingredients

1 bunch watercress
spray olive oil
300g lean rump steak
2 Lebanese cucumber, halved, seeded and sliced
200g grape tomatoes, halved
100g snow peas, sliced
3 green onions, finely sliced
4 eggs
1/4 cup coriander leaves, roughly chopped

Dressing:

2 tbs lime juice
2 tsp peanut oil
1 tsp fish sauce
1 tsp reduced salt soy sauce
1 tsp finely chopped red chilli
1 tsp brown sugar

Method

Wash and dry the watercress, and pick sprigs, discarding thicker stems. Spray a non-stick frying pan, and cook the steak over medium high heat for 3 minutes each side. Set aside to rest for 5 minutes, then slice thinly.
Make a bed of watercress on serving plates. Top with the cucumber, tomatoes, onion, snow peas and steak. Drizzle with the combined dressing ingredients.
Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set.
Place an egg on top of each salad, and sprinkle with coriander. Serve immediately.