Ginger spiced buckwheat with orange beef

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.

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