1 medium cucumber, peeled
1 large carrot, peeled
3 celery sticks
¼ iceberg lettuce, shredded
20g fresh bean sprouts, rinsed and drained
1 red pepper, deseeded and thinly sliced
200g pineapple flesh, diced, reserving some to serve
400g lean beef fillet or sirloin steak, visible fat removed
Low-calorie cooking spray
2 tbsp chopped fresh coriander leaves
For the dressing:
1 level tbsp reduced-fat smooth peanut butter
Juice of 2 limes
1 tsp grated fresh root ginger
1 garlic clove, crushed
100ml vegetable or chicken stock
¼ tsp toasted sesame oil
2 tbsp dark soy sauce
2 red chillies, deseeded and finely chopped
Pinch of sweetener
1 Using a vegetable peeler, cut the cucumber, carrot and celery into long ribbons and place in a wide bowl. Add the lettuce, bean sprouts, red pepper and pineapple.
2 Preheat a non-stick griddle or frying pan to hot. Season the beef, spray with low-calorie cooking spray and cook for 2-3 minutes on each side, or until cooked to your liking. Transfer to a board, cover and leave to rest for 6-8 minutes.
3 Whisk all the dressing ingredients together in a small bowl. Pour half over the salad mixture and toss to mix well.
4 Divide the salad between 4 plates. Thinly slice the beef and place on top. Pour a quarter of the remaining dressing over each, then scatter over the reserved pineapple and the coriander to serve.