Asian Style Beef & Egg Salad Recipe

Name: Asian Style Beef & Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup coriander leaves, roughly chopped; 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

Servings: persons

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
¼ cup coriander leaves, roughly chopped
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

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.
3
Set aside to rest for 5 minutes.
4
Slice thinly.
5
Make a bed of watercress on serving plates.
6
Top with the cucumber, tomatoes, onion, snow peas and steak.
7
Drizzle with the combined dressing ingredients.
8
Heat about 5cm water in a large saucepan or deep frying pan.
9
Bring to a simmer.
10
Carefully crack the eggs into a cup, then slide into the water.
11
Cook for 3 minutes, until the whites have set.
12
Place an egg on top of each salad, and sprinkle with coriander.
13
Serve immediately.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 bunch watercress, gold'n canola oil cooking spray, 300 g lean rump steak, 2 lebanese cucumbers, halved, seeded and sliced, and more.

Yes, Asian Style Beef & Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Style Beef & Egg Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions