Ginger Steak & Quinoa Lettuce Cups

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add the quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

Meanwhile, pat your rump steak[s] dry with kitchen paper, rub them with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and season with a generous pinch of salt

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak[s] are cooked transfer them to a chopping board, cover with a clean tea towel and leave to rest until later

While the steak[s] are cooking, top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Slice your radishes as finely as you can

Wash then remove leaves (6 per person!) from your lettuce and set aside, shred the inner core

Peel (scrape the skin off with a teaspoon) and grate (or finely chop) your ginger

Peel and grate (or finely chop) your garlic

Combine the grated garlic and ginger with your soy sauce, rice vinegar, honey, toasted sesame oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a small bowl – this is your ginger dressing

Once the quinoa is cooked, add the carrot ribbons, sliced radishes and shredded lettuce with a pinch of salt and give everything a good mix up – this is your quinoa salad

Slice the rested steak[s] finely