½ telegraph cucumber, cut in half lengthways & thinly sliced
100gmiso salad dressing
550glean beef rump steak
½bunchcoriander, leaves picked
Bring a medium pot of salted water to the boil.
Prep broccoli and cucumber. Cook broccoli and edamame in pot of boiling water for3-4 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
Pat beef dry and coat with sesame seeds and salt.
Heat oil in a large fry-pan on medium-high heat. Cook beef for 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly against the grain. Reserve any resting juices.
In a large bowl, combine cooked broccoli and edamame with cucumber, slaw and miso dressing. Season to taste with salt and pepper.
Serve slaw topped with beef, miso drizzle and coriander.
Energy 1802 kJ | 431 kCal | Carbohydrates 12.2 g | Protein 41.7 g | Fat 23.6 g