Asian Style Beef & Egg Salad

added for the asian forum.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  bunch watercress
•  gold'n canola oil cooking spray
• 300  g lean rump steak
• 2  lebanese cucumbers, halved, seeded and sliced
• 200  g grape tomatoes, halved
• 100  g snow peas, sliced
• 3  green onions, finely sliced
• 4  large eggs
• 1⁄4 cup coriander leaves, roughly chopped

• Dressing

• 2  tablespoons lime juice
• 2  teaspoons  crisco  peanut oil
• 1  teaspoon  reduced sodium fish sauce
• 1  teaspoon reduced sodium soy sauce
• 1  teaspoon  finely chopped red chile
• 1  teaspoon brown sugar

Directions

1. Wash and dry the watercress, pick sprigs, discarding thicker stems.
2. Spray a non-stick frying pan, and cook the steak over medium high heat for 3 minutes each side. Set aside to rest for 5 minutes. Slice thinly.
3. Make a bed of watercress on serving plates. Top with the cucumber, tomatoes, onion, snow peas and steak. Drizzle with the combined dressing ingredients.
4. Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set.
5. Place an egg on top of each salad, and sprinkle with coriander. Serve immediately.