Prep: 15min | Cooking: 10min
Complexity: 1/5
ingredients:
(serves 4)
600g rump steak, thinly sliced
1 onion, sliced
1 cup bulgur (or quinoa), cooked in 2 cups salted water for 10 min
2 cucumbers, diced
200g canned kidney beans
2 red bell peppers, diced
1 mango, diced
4 tbsp pine nuts or chopped nuts
2 tsp dried spearmint, or 2 tbsp fresh
50ml olive oil
salt, pepper
Dressing:
1/2 tsp garlic powder
1 tsp chili flakes
30g brown sugar
1/2 tsp salt
1 tsp lemon zest
juice from 1 lemon
method:
Add the dressing ingredients into a jar, and shake well.
Season beef with 1/2 tsp salt and some pepper, and coat with half the dressing. Refrigerate for at least 30 min.
In a salad bowl, combine the cucumber, bell pepper, kidney beans and bulgur. Pour the remaining 50ml olive oil in the dressing jar, shake to combine, and pour over the salad. Add 1/2 tsp salt, some pepper, and the spearmint.
Heat pan on high. Toast nuts until golden, and set aside.
Return the pan to high heat. Fry the beef and the onion until browning, only 3-5 min.
Arrange the salad, mango, and beef, in bowls and sprinkle toasted nuts over each plate.
