Serves 4
Preparation Time 5 minutes
Cooking Time 12 minutes
Ingredients
1 pack mixed salad leaves
2 tbsp olive oil
450g lean rump steak, cut into thin strips
Salt and pepper
2 tbsp cider vinegar
1 tsp Colman’s English Mustard
Instructions
- Arrange the salad leaves in a serving bowl.
- Heat the oil in a large frying pan until hot. Add the steak, in small batches, and stir fry until cooked but still slightly pink in the centre. Season to taste.
- Using a slotted spoon, scatter the steak over the salad leaves.
- Heat the pan, with any remaining juices, and add the vinegar, stirring to loosen any sediment. Stir in the mustard and season to taste with salt, pepper and a little sugar.
- Pour the hot dressing over the beef and serve immediately with crusty bread
