Perfect for anyone trying to reduce their carb intake, this tasty salad is easy to make and full of flavour. The recipe has been provided by Red Tractor. In case you haven't heard of Red Tractor, it's a food assurance scheme that means your food or drink has met responsible production standards and is fully traceable back to independently inspected farms in the UK. You can tell if produce is Red Tractor approved because it has a little red tractor logo on the packaging. For more ideas and food swaps might help, read our low-carb diet tips.
Ingredients
2 tbsp rapeseed oil
500g rump, sirloin or fillet steak, thinly sliced
2 garlic cloves, thinly sliced
2.5cm piece fresh ginger, finely sliced into strips
50g unsalted cashew nuts, chopped
200g pak choy or similar, stems separated from leaves and sliced
5 Red Tractor spring onions, finely chopped
3 tbsp light soy sauce
1 tsp honey
1 tsp Thai fish sauce (nam pla)
1 tsp Chinese five spice
Fresh chilli (as much as you can handle), thinly sliced
Optional: chopped red and green pepper, cherry tomatoes, red onion, red cabbage
To make
Heat the oil in a wok or large frying pan over a high heat. Add the beef and stir-fry for three minutes. Remove the beef and set aside.
Add the garlic, ginger, cashews, pak choy stems and spring onions and stir-fry for a minute, then add the soy sauce, honey, sesame oil, Chinese five spice, fresh chilli and 100ml water.
Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the pak choi leaves to the sauce and stir-fry for two minutes, then return the beef to the wok to heat through.
Eat hot as it is, or leave to cool and serve with chopped red and green pepper, cherry tomatoes, red onion and red cabbage.
Serve with rice if you aren't limiting your carb intake or are eating a couple of hours before a tough workout.
It's Red Tractor week from 16th-22nd September, for more info and recipes like this check out redtractor.org
