Beef & Avocado Salad


400g tenderloin steak, cut in strips
1 tbsp cornflour
2 tsp olive oil
4 tsp lemon juice
1 tbsp soy sauce
2 tbsp honey
1 bag of mixed salad leaves
220g cherry tomatoes, halved
1 avocado, sliced thinly


  1. Sprinkle cornflour over the strips of beef.
  2. Heat a large frying pan over a high heat, add the oil and when it is hot add the beef and stir-fry until just cooked through.
  3. Mix the lemon juice, soy sauce, and honey in a bowl. Add to the pan with the beef and stir until it begins to thicken.
  4. Place salad leaves on each plate and top with strips of beef, the tomatoes and the avocado slices.
  5. Serve with crusty wholemeal bread.


Nutritional Information

  • Energy: 374kcal
  • Protein: 27g
  • Fat: 16g
  • CHO: 32g

Source of fibre & vitamin C

High in iron & folate