Heat frying pan over medium-high heat. Lightly brush the steak with oil and cook for 2-3 minutes on each side for medium-rare, or until done to your liking. Remove from pan and set aside to cool, reserving any pan juices for the dressing.
Peel the carrots, then use a food processor or shredder to cut them into thin julienne strips, or use a vegetable peeler to peel them into thin ribbons. Place the carrots in a large salad bowl.
Thinly slice the beef, then add to the carrots along with the coriander.
Whisk the lime juice with the fish sauce and any pan juices form the beef.
Drizzle the dressing over the salad, toss together and serve immediately.
Tip: To speed up the cooking time, slice the beef into thin strips, or to reduce the preparation time, buy the beef already cut into strips for stir-frying. For a bit of heat, add some seeded and finely chopped red chili.
Variation: Add 1-2 teaspoons sesame oil to the dressing, or sprinkle the salad with toasted sesame seeds.
Per serving: 171 calories, 28 g protein, 6 g fat (2 g saturated fat), 2 g carbohydrate (2 g sugars), 1 g fibre, 412 mg sodium