300g Beef strips
1 tsp Dried oregano
2 cups of Red cabbage, thinly sliced
8 Cherry tomatoes, halved
1 cup Bean sprouts
2 Spring onions, sliced thinly
1/4 cup Corriander, chopped
2 tablespoons Fresh mint, chopped
1 Garlic clove, crushed
1 Tablespoon sesame oil
1 teaspoon Fish sauce
1 small Red chilli, finely chopped
1/2 Lime, juiced
Coat beef in salt, pepper and dried oregano and marinate for at least 1 hour.
In a large bowl add cabbage, tomatoes, bean sprouts, coriander and mint. Toss to mix thoroughly.
In a small bowl combine dressing ingredients and set aside.
Heat a small non-stick pan over a medium to high heat. Cook beef in small batches until cooked to your liking. Make sure you cook in small batches as the more overcrowded the pan, the tougher the meat will go.
Once cooked, add the beef to the salad and pour over the dressing. When serving, sprinkle over peanuts and eat.
This is an edited recipe extract from Leah Itsines' e-book BARE.