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Beef, broccoli & quinoa salad
A punchy sweet chili and lime dressing brings together this sensational salad that’s easy to customise and comes together in only 30 minutes. Char-grill the broccolini after the steak and it will pick up all the flavours of the marinade – delicious! We like to garnish with Thai basil leaves for extra fragrance.
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Ingredients
Sweet chilli and lime dressing
- ⅓ cup sweet chilli sauce
- 3 Tbsp lime juice
- 1 tsp finely grated fresh ginger
Beef, broccolini and quinoa salad
- 1 cup quinoa
- 2 cups water
- ½ tsp salt
- 3 cm piece fresh ginger, sliced into 1cm pieces
- 1 tsp chilli flakes
- ¼ cup olive oil
- 1 clove garlic, crushed
- 400 - 600 g beef fillet
- 1 bunch broccolini
- ½ cup roasted cashew nuts
- Thai basil leaves or Coriander to garnish (optional)
Replace broccolini with a head of broccoli, cut into florets.
Replace quinoa with pearl couscous.
Try the salad with fish fillets – tarakihi or snapper make a delicious alternative to meat.
Method
- To make the sweet chilli and lime dressing, whisk together sweet chilli sauce, lime juice and grated ginger. Set aside.
- Place the quinoa, water, salt and ginger slices in a lidded saucepan. Cover and bring to the boil. Reduce heat to low and cook for 10 minutes. Remove from the heat and discard the ginger slices. Stand covered for 5 minutes. The water should be absorbed into the quinoa. Remove saucepan lid and set aside to cool completely.
- Place chilli flakes, olive oil and garlic into a small bowl. Brush the beef steaks and broccolini with the oil mixture.
- Heat a large frying pan and over a high heat cook the beef for 2-3 minutes on each side or until done to your liking. Set aside and allow meat to rest for 5 minutes.
- Stir fry the broccolini in the same frying pan for 2-4 minutes until lightly charred and tender.
- Place the cooled quinoa into a bowl and toss through the broccolini and cashew nuts. Serve the beef steaks on the quinoa salad. Drizzle over the sweet chilli dressing and garnish with fresh Thai basil leaves.
Resting the steaks before serving allows the juices to be absorbed back into the meat. Do not overcook the steaks as they will continue cooking once removed from the heat.
Replace the chilli and lime dressing with a coconut dressing by whisking together ¼ cup coconut milk, ¼ cup lime juice and a teaspoon of finely grated fresh ginger.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
