Asian Steak Salad

Ultimate Steak Sandwich
September 30, 2015
Boerewors with Vegatables on sticks
October 5, 2015

Asian Steak Salad

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.