Asian Style Beef & Egg Salad

• 1 bunch watercress
• gold'n canola oil cooking spray
• 300 g lean rump steak
• 2 lebanese cucumbers, halved, seeded and sliced
• 200 g grape tomatoes, halved
• 100 g snow peas, sliced
• 3 green onions, finely sliced
• 4 large eggs
• 14 cup coriander leaves, roughly chopped
• 2 tablespoons lime juice
• 2 teaspoons crisco peanut oil
• 1 teaspoon reduced sodium fish sauce
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon finely chopped red chile
• 1 teaspoon brown sugar

1. Wash and dry the watercress, pick sprigs, discarding thicker stems.
2. Spray a non-stick frying pan, and cook the steak over medium high heat for 3 minutes each side.
3. Set aside to rest for 5 minutes.
4. Slice thinly.
5. Make a bed of watercress on serving plates.
6. Top with the cucumber, tomatoes, onion, snow peas and steak.
7. Drizzle with the combined dressing ingredients.
8. Heat about 5cm water in a large saucepan or deep frying pan.
9. Bring to a simmer.
10. Carefully crack the eggs into a cup, then slide into the water.
11. Cook for 3 minutes, until the whites have set.
12. Place an egg on top of each salad, and sprinkle with coriander.
13. Serve immediately.

watercress, goldn canola oil cooking spray, lean rump steak, lebanese cucumbers, grape tomatoes, snow peas, green onions, eggs, coriander, lime juice, peanut oil, fish sauce, soy sauce, red chile, brown sugar

Taken from www.food.com/recipe/asian-style-beef-egg-salad-304887 (may not work)