serves 6
Ingredients
1 kg beef fillet
2 teaspoons sesame oil
1 tablespoon wasabi paste
1/4 cup soy sauce
4 handfuls mesclun salad mix
1/2 telegraph cucumber chopped into 2cm pieces
1 red onion, finely sliced
1 cup mung bean sprouts
1/2 cup loosely packed basil leaves
1/2 cup loosely packed coriander leaves
1/2 cup blanched peanuts, lightly toasted
1 cup crisp fried noodles
dressing
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sweet chilli sauce
2 teaspoons finely chopped palm sugar
1/4 cup finely chopped mint leaves
Method
Rub beef with combined sesame oil, wasabi and soy, allow to rest at room temperature for several hours prior to cooking.
Preheat oven to 220 C.
Cook beef in a roasting dish for 20 minutes for medium – rare or 30 minutes for medium.
Remove from the oven and allow to rest in a warm spot for 15 minutes.Combine Mesclun, cucumber, red onoin, sprouts, basil and coriander together on a large serving platter. Sprinkle with peanuts and noodles.
Mix dressing ingredients together in a small bowl, crushing any sugar lumps. .
Slice beef as finely as you can and arrange slices over salad, drizzle with dressing and serve immediately.
Asian Beef Salad (2) was originally posted by foodlovers.co.nz