Beef, Broccoli and Quinoa Salad

To make the coconut dressing, place the coconut milk, lime juice and grated ginger in a bowl and whisk to combine.

Place the quinoa, water and ginger slices in a saucepan over high heat and bring to the boil. Cover with a lid and reduce the heat to low and cook for 10 minutes. Remove from the heat, discard the ginger and allow the quinoa to stand, covered, for 5 minutes. Remove the lid and set it aside to cool completely (if you have a rice cooker this step can also be done in this).

Heat a large frying pan over high heat.

Place the chilli flakes, oil and garlic in a small bowl and mix to combine.

Brush the beef steaks and broccolini with the chilli mixture and sprinkle with salt and pepper.

Cook the beef for 3 minutes on one side then flip over to cook for a further 3 minutes. Set aside and allow to rest for 5 minutes.

Cook the broccoli in the frying pan for 2–4 minutes until lightly charred but still tender. Set aside.

Place the cashew nuts in the frying pan for 2 minutes.

Place the quinoa, broccoli and cashews in a bowl and toss to combine.

Serve the beef with the quinoa salad and drizzle over the coconut dressing.