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Asian Beef Salad – MCO Weekly Certified Organic Recipe

By February 2, 2019Meat, Recipe

INGREDIENTS

Serves 2

  • 1 tablespoon olive oil.
  • 1 tablespoon fish sauce.
  • 1 tablespoon grated fresh ginger.
  • 1 teaspoon chilli flakes.
  • 300g beef steak.
  • 1 egg yolk.
  • 1 teaspoon Dijon mustard.
  • 125ml avocado or olive oil.
  • 1 tablespoon sesame oil.
  • ½ tablespoon lime juice.
  • Salt and pepper.
  • 2 green onions.
  • 75g tomatoes.
  • 50g cucumber.
  • 75g lettuce.
  • ½ onion.
  • Fresh coriander.
  • 1 tablespoon sesame seeds.

METHOD

Make the sesame mayonnaise by mixing the egg yolk and mustard in a bowl.

Add the avocado or olive oil in a steady stream while whisking continuously. You can do this by hand or using a hand mixer. Add sesame oil, lime juice, salt and pepper towards the end once the mayonnaise has emulsified. Put aside.

Add the olive oil, fish sauce, ginger and chilli flakes into a plastic bag. Add the beef and marinate for 15 minutes at room temperature.

Chop the green onions, tomatoes, cucumber, lettuce, onion, coriander and sesame seeds into bite sized pieces. Divide this between 2 plates.

Heat a frying pan over a medium heat. Add sesame seeds to the dry pan and toast them for a couple of minutes, or until lightly browned and fragranced. Set aside.

Pat the meat dry on both sides with paper towels. Fry for a minute or 2 on each side on high heat, or until cooked to medium or well done according to preference.

Slice the meat into thin slices. Place beef and green onions on top of the vegetables.

Serve with roasted sesame seeds and sesame mayonnaise and enjoy!

Author Melissa

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