| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 80 | 301 | 15 | N/A |
| Fat (g) | 3.8 | 14.3 | 20 | Med |
| Sat Fat (g) | 0.8 | 3.2 | 15 | Low |
| Sugar (g) | 2.7 | 10.1 | 11 | Low |
| Salt (g) | 0.24 | 0.91 | 15 | Low |
Serves: 2
Preparation time: 5 minutes
Cooking time: 10-15 minutes
- 2 x 100 g sirloin steaks, trimmed.
- A little vegetable oil for brushing
- 100g/ 4oz green beans, trimmed
- 75g/ 3oz cucumber, cut into batons
- ½ red pepper, cut into batons
- 1 carrot grated
- 1 (150g) bag Bistro style leaves (eg Red Chard, beetroot and lamb’s lettuce)
- handful coriander leaves
- 1tbsp unsalted peanuts, chopped
For the dressing:
- 1 red chilli, deseeded and chopped
- zest and juice of 1 lime
- 1 tbsp vegetable oil
- 1 tsp Thai fish sauce
- 1 tsp caster sugar
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Preheat the grill to high. Brush the steak on both sides with the oil, then season well. Cook under the hot grill for 8-10 mins, turning once until the steak is cooked to your liking. Set aside to rest for 5 minutes, before slicing.
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Cook the beans in boiling salted water for 3 mins or until just tender. Drain, refresh in cold water and drain again. Whisk together all the dressing ingredients.
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Divide the salad leaves between two bowls. Top with the other vegetables and sliced steak, drizzle over the dressing and top with the peanuts and coriander.
