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  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 500g lean beef, trimmed of fat
  • 2 tablespoons freshly squeezed orange juice or unsweetened orange juice
  • 4 cups (150g) mixed salad or baby spinach leaves
  • 420g can cannellini beans or butter beans, rinsed and drained
  • 2 Lebanese cucumbers, sliced into half moons
  • ½ red onion, peeled and finely sliced
  • ½ cup (80g) drained fat-free semi-sundried tomatoes, chopped
  1. Combine balsamic vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish. Add beef, turning to coat with the marinade – refrigerate beef for as long as time permits, from 30 minutes to overnight.
  2. Add orange juice to remaining vinegar mixture, cover and refrigerate.
  3. Spray a griddle or large non-stick frypan with oil and place on medium to high heat.
  4. Drain beef well and discard marinade. Grill for 3 minutes each side or until cooked to your liking.
  5. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  6. Place salad leaves, beans, cucumber, onion and tomatoes in a large bowl. Pour over orange juice dressing and toss to combine.
  7. Top with sliced beef and serve immediately.


  • Tuna or shredded chicken can be used instead of beef.

Storage Suggestions

  • Meal should be served immediately.

Equipment List

  • cup
  • non-metal dish
  • griddle or non-stick pan
  • sharp knife
  • bowl
  • board
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

425g Quantity per serving Quantity per 100g
Energy 1709J 402kJ
Protein 50g 12g
Fat, total 8.5 2.0g
— Saturated 2.6g 0.6g
Carbohydrate 17.4g 6g
— Sugars 13.6g 3.2g
Fibre 13.2g 3.1g
Sodium 488.6mg 115.0mg