Ginger spiced buckwheat with orange beef
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A spiced beef salad that combines flavours of orange, ginger, cinnamon and thyme with buckwheat and golden pumpkin.

1. Place buckwheat and sultanas in a saucepan with water. Bring to a simmer then cook, covered, for 15-20 minutes, or until tender. Drain, rinse and place in large mixing bowl.

2. Heat a frypan over medium-high heat with 2 tbsp butter and 1 tbsp oil. Add pumpkin, 2 tsp thyme leaves, 1/2 tsp cinnamon and 1 tsp cumin. Cook, tossing, for 6-8 minutes, or until cooked through. Place in buckwheat bowl.

3. Zest orange and toss in a bowl with beef strips and 1 tbsp soy sauce. 

Juice orange into a small bowl. Combine with 1/2 tbsp grated ginger and 3 tbsp olive oil.

4. Quarter tomatoes and toss with spinach, buckwheat and pumpkin.

5. Reheat pan over high heat with 1 tbsp oil. When pan is smoking, add beef to cook (in batches if needed) for 1-2 minutes, or until browned and cooked through (see note). Toss through salad along with dressing, season with salt and pepper.

6. Divide buckwheat salad between bowls. Garnish with remaining thyme leaves.

Notes:
Toss the beef only once, this will help browning which gives a better flavour!
buckwheat 1 packet (200g)
sultanas 1 packet (40g)

diced pumpkin 1/2 bag (500g)
thyme 1/2 packet

orange 1
beef strips 600g
ginger 30g

cherry tomatoes 1 punnet
baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, butter, ground cinnamon, ground cumin, soy sauce