Combine coriander, garlic, ginger, chilli, tamari, lime juice, fish sauce and agave nectar in a blender or food processor. Process until smooth.
Barbecue or fry the steak until medium rare. Transfer to a plate, cover with foil and allow to rest and cool (about 15 minutes).
Prepare salad vegetables, combine and arrange on plates.
Slice the beef into strips as thinly as possible. Place in a bowl and pour the dressing over. Arrange the beef with plenty of sauce over top of the salads. Garnish with extra mint leaves if desired.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 749.5mg||26 %|
|Potassium 200.4mg||5 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 43
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