Rare beef, beetroot and bean salad
|150 g||Green beans|
|120 g||Baby spinach|
|500 g||Rump steak|
|450 g||Baby beetroots|
|1 cup||Mung bean sprouts|
|140 g||Crispy noodles|
- Cook rump steak in a frying pan or on a barbecue for 5 minutes each side, or longer if desired. Remove from heat and leave lightly covered for 10 minutes before slicing finely.
- Cook trimmed green beans for 5 minutes or until tender. Drain and run under cold running water.
- To make dressing, mix horseradish sauce, sesame oil, toasted sesame seeds, soy sauce, oil, brown sugar and lime juice together.
- Arrange spinach leaves on a serving platter with beetroot, beans sprouts and beef slices on top. Drizzle over dressing and scatter with noodles.