Pork and apple rissoles
25 mins
400g lean beef strips (preferably rump)
3 tbsp reduced-salt soy sauce*
1 tbsp sunflower oil plus 1 tbsp extra for frying.
2cm knob ginger, finely grated
1 clove garlic, minced
½ lime, juiced
¼ tsp caster sugar
½ red chilli deseeded, finely diced (optional)
1 200g bag mixed salad leaves
1 red capsicum, deseeded & sliced finely
3 green spring onions, sliced finely on an angle
1 tomato, diced
50g bean shoots
½ bunch mint leaves, picked
½ bunch coriander, picked
You can swap:
Step 1
To make the dressing, whisk together the soy sauce, sunflower oil, ginger, garlic, lime juice, sugar and chilli (if using). Divide in half.
Step 2
Marinate the beef strips in half the dressing.
Step 3
Place the salad mix, capsicum, spring onions, tomato, bean shoots, mint and coriander in a large bowl.
Step 4
Add the other half of the dressing and toss gently. Divide the salad into 4 individual serving bowls.
Step 5
Grease a large non-stick fry pan with sunflower oil and place over a high heat. Add the beef and stir fry until browned. Top each salad with an equal amount of beef.
Note – Discard the dressing that was used to marinate the beef strips.
Food safety tip: if you are taking leftovers for lunch, meat needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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