4 (320g) lean veal steaks
2 tbsp oil
1 tbsp chopped lemongrass
100g beans, trimmed
1 cup (100g) thinly sliced pumpkin
1 tbsp Sweet Chilli Sauce
1 tbsp grated ginger
juice of 1 lemon
salt & pepper
200g salad leaves
How to make
1. Heat 1 tbsp oil in a frying pan and cook veal until golden. Remove from pan, cut into thin strips and transfer to a serving bowl.
2. Add lemongrass, beans and pumpkin to pan and stir fry until cooked. Transfer to the serving bowl.
3. Combine salt , pepper, Sweet Chilli Sauce, ginger, lemon juice and remaining oil. Pour over the veal and vegetables, toss together and allow to cool.
4. Just before serving, toss in the salad leaves and serve.
200g salad leaves
How to make
1. Heat 1 tbsp oil in a frying pan and cook veal until golden. Remove from pan, cut into thin strips and transfer to a serving bowl.
2. Add lemongrass, beans and pumpkin to pan and stir fry until cooked. Transfer to the serving bowl.
3. Combine salt , pepper, Sweet Chilli Sauce, ginger, lemon juice and remaining oil. Pour over the veal and vegetables, toss together and allow to cool.
4. Just before serving, toss in the salad leaves and serve.
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