Sesame Purple Beef Crunch Salad

Ingredients

• 4 oz (115 g) lean beef sirloin steak, sliced thin across the grain
• Pinch of salt and black pepper
• 2 cups (120 g) shredded purple cabbage
• 1/2 cup (60 g) cucumber, diced
• 1/4 avocado, diced (35 g)
• 1/4 cup (25 g) grated carrot
• 1 tbsp (10 g) pumpkin seeds
• 1 tbsp (5 g) chopped green onion
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) gluten-free tamari
• 1 tbsp (15 ml) lime juice
• 1/2 tsp gluten-free Dijon mustard

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Method

1. Season the beef with salt and pepper. Sear in a very hot dry pan for 1–2 minutes in total, until browned at the edges, tossing once - thin slices cook almost as they hit the pan.
2. Add the cabbage, cucumber, avocado, carrot, pumpkin seeds, and green onion to a bowl.
3. Whisk the sesame oil, tamari, lime juice, and Dijon.
4. Top the salad with the beef and drizzle with the dressing.