Iron is one of the best ways to keep your blood healthy and also boost your immune system – both necessary during pregnancy. This beautiful Thai Beef Salad, rich in leafy greens is packed with Iron and Folate which is good for healthy cell production and will help minimise the risk of neural tube defects. This will also help baby’s central nervous system development.
- 400g sirloin beef steak
- 50g kale, roughly chopped
- 150g baby spinach leaves
- ¾ red capsicum, cut into thin strips
- 1 cucumber, thinly sliced
- 1 tomato, cut into wedges
- ¼ small red onion, thinly sliced
- 100g green beans
- 1 red chilli, thinly sliced (optional)
- ¾ cup fresh coriander
- 1 garlic clove, finely chopped
- pinch of brown sugar
- ¼ cup lime juice
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 2 tbsp. sesame oil
- sesame seeds to serve
Heat a frypan or barbecue to medium/high and coat the steak in 1 tsbp of sesame oil. Cook the steak for 5-6 minutes on each side or until the beef is cooked through thoroughly. Let the steak rest for 5-10 minutes and slice thinly.
Combine the cooked beef, kale, spinach, cucumber, capsicum, tomato, onion, green beans, chilli, and coriander in a large bowl and toss through.
To make the dressing, place the garlic, brown sugar, lime juice, soy sauce, fish sauce and the remaining sesame oil in a small bowl and mix well.
Pour the dressing over the salad, toss gently to combine and sprinkle sesame seeds on top.
This iron rich sliced beef needs to be fresh, cooked through and served immediately. Serves 2