What’s Cooking?…Warm Beef & Sesame Salad

What’s Cooking?…Warm Beef and Sesame Salad.

Warm salads, I find, are so enjoyable. Fresh, tasty, healthy, a bit bitey and satisfying.  Preparation time and cooking are minimal.

This is how I do it.

Ingredients for the salad

500g (1lb) round or rump steak, tenderised.
freshly ground black pepper
peanut oil for frying
1/4 of a fresh cabbage finely shredded
1 carrot peeled and jullienned
1 small red onion finely sliced
1 cup of sugar snap peas blanched
1 cup of broccoli florets blanched

2 rounded tablespoons of sesame seeds

Ingredients for the dressing

2 Tablespoons rice wine vinegar
2 Tablespoons castor sugar
2 Tablespoons Soy Sauce
2 tablespoons Olive Oil
2 Tablespoons Sesame Oil

1 small red chilli chopped

Method

Cut the beef into thin strips.  Season well with freshly ground black pepper.  Refrigerate until required.

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Toast the sesame seeds in a heavy based pan until golden.  Remove from heat and decant to a small bowl until required.

Prepare all the salad vegetables.  Once the peas and broccoli are cooled, mix together with the shredded carrot, cabbage, onion.

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Use a cup or small jug to mix the ingredients for the dressing.  Allow to stand for a few minutes.

Heat a wok or heavy based pan on high with a little peanut oil.  Fry beef in small batches for about one minute each or until the beef changes colour.

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Once all the beef is cooked, mix the dressing once more the pour over the salad and mix well to coat all the vegetables.  Ladle the salad onto a serving platter.  Tumble the beef strips over the top.  Sprinkle with the toasted sesame seeds and garnish with chilli. Serve immediately.

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