Asian Steak Salad

A protein-loaded salad with an exotic soya dressing.


  • For the dressing:
  • 60ml soy sauce ?30ml thick sweet soy sauce
  • 30ml oyster sauce
  • Juice of 2 limes
  • 15ml fish sauce
  • 10ml canola oil
  • 10ml finely grated ginger
  • 10ml crushed garlic
  • 10ml chopped chillies
  • 1/4 cup chopped fresh coriander ?
  • For the salad: ?
  • 500g thick rump steak
  • 200g exotic mushrooms
  • 300g Asian greens (pak choi, baby spinach etc)
  • 4 spring onions - thinly sliced
  • 4 medium carrots - peeled and julienned
  • 1 cucumber - seeds removed and sliced
  • 1/2 cup bean sprouts
  • 1 handful coriander leaves


  • Combine all the marinade ingredients together. Place steak into a large shallow bowl and pour half the marinade over it, massaging into the steak lightly and leave to marinate at room temperature while prepping the other salad ingredients.
  • Keep the other half of the marinade aside for the dressing.
  • Heat a large non stick frying pan with a little oil and sauté the mushrooms for no more than 5 minutes. Set aside.
  • When all the salad goodies are ready, heat the frying pan again and brown the steak on both sides, then turn the heat down to a moderate temperature and cook for a further +- 5 minutes per side for medium rare.
  • Remove from the pan, cover with foil and allow to rest for 10 minutes before slicing.
  • In the same pan, sauté the Asian greens until slightly wilted. Arrange the wilted greens, sautéed mushrooms and remaining salad ingredients onto a serving platter, top with sliced steak and drizzle with set aside dressing.
  • Recipe from Bits of Carey.