Asian Beef Salad
I have always enjoyed a tender slice of roast beef. In salads, sandwiches or simply served with roasted potatoes and gravy. This is my version of an Asian roast beef salad with healthy greens. The meat should be slightly warmed or at room temperature. The greens can be chilled or at room temperature as you may prefer. It has so many bold flavours and textures and tends to be a great crowd pleaser and can be prepared in advance.
Serves 4 to 6 persons
4 cups slaw; cabbage and carrots
1 cup broccoli florets
½ cup sliced radish
½ cup oil
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped or crushed
Zest of 1 orange
1 tsp brown sugar
1 tsp orange mustard
1 lemon or lime freshly squeezed
A finely chopped red chillie
A pinch of salt
Optionally ½ tsp freshly grated ginger
1 kg/2.2lb Beef tenderloin
¼ cup light Soya sauce
1 tsp fresh grated ginger
1 long fresh red chillie finely chopped
1 tsp brown sugar
½ cup Mirin
For later; 1 tsp peanut butter
Step 1…Marinade a steak overnight in Soya sauce, ginger, red chilies, brown sugar, and mirin. Grill or braise it in a hot pan for 3-5 minutes on each side. Let it rest and then thinly slice it. Keep aside.
Step 2…. Dressing prepared sliced beef.
Boil down the juices from the marinade adding a tsp peanut butter to thicken. Cool it and mix it with the sliced beef.
Step 3….. Vinaigrette dressing
In a jar mix the oil, lemon juice, zest of an orange, brown sugar, orange mustard, crushed garlic, finely chopped red pepper a pinch of salt.
To serve, lay out the sliced roast beef in the centre of the platter and spoon the vegetables all around. Drizzle the dressing all over the vegetables only. Leave the remaining vinaigrette to add as necessary.
If there is no orange mustard available, add 2 tbsp fresh orange juice and use plain mustard to the dressing.
Instead of a fresh red chillie use dry chillie flakes
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