Recipes and Cooking

Asian Style Beef & Egg Salad

Preparation time 15 mins Serves 4 people


  • 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


  • 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


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.