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Malaysian beef salad

SUPER SIMPLE

Serves 4

Ready in about 30 minutes

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.

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August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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