Asian Beef Salad

Name: Asian Beef Salad
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4-6
Ingredients: 500g Picanha beef; 1 tbs Olive oil; 370g Bean sprouts; Bunch coriander leaves, chopped; 200g Broccoli, chopped into florets; 200g Carrots, peeled sliced; ¼ Small cabbage finely sliced; 4 cm Ginger; 1 Clove garlic; 1-2 Chilli; 3 tbs Soy sauce; 1 ½ tbs Sesame oil; 2 Limes juiced

20 mins
24 mins
easy
4-6

Recipe by

Fran Warde

Ingredients

500g Picanha beef
1 tbs Olive oil
370g Bean sprouts
Bunch coriander leaves, chopped
200g Broccoli, chopped into florets
200g Carrots, peeled sliced
¼ Small cabbage finely sliced
4 cm Ginger
1 Clove garlic
1-2 Chilli
3 tbs Soy sauce
1 ½ tbs Sesame oil
2 Limes juiced

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Introduction

A superbly delicious salad perfect for hot summer days

Method

Heat the oven to 200°C
Warm the olive oil in an oven proof frying pan
Add the Picanha and cook on each side for 3 minutes or until sealed
Place in the hot oven and roast for 10-12 minutes, or bbq over hot coals for 6 minutes on each side for rare.
Once cooked remove and leave to rest for 8 minutes
In a bowl place the bean sprouts, coriander, broccoli, carrots, cabbage and toss, then place on a platter.
Peel and chop the ginger, and garlic roughly, place in small blender deseed and add the chilli, Soya sauce, sesame oil and line juice and blend.
Finely slice the rested Picanha, arrange over the salad and spoon over the blended dressing.