Wednesday, 27 February 2013

Asian Beef Salad


400 grams of Beef Rump Steak, Chinese 5 Spice, Salt, Pepper, 50 grams of Cashews, 2 tablespoons of Sesame Seeds, 2 tablespoons of Sunflower Seeds

Rice Noodles, Lettuce, Shredded Carrot, Sliced Cucumber, Coriander, Mint, Alfalfa Sprouts, Cherry Tomatoes, Green Beans

1/2 a cup of Water, 2 cloves of minced Garlic, 4 tablespoons of White Sugar, 3/4 Fresh Chillies (finely chopped), 1 tablespoon of Fish Sauce, 4 tablespoons of Lime Juice, 1 tablespoon of crushed Peanuts 

Roast the cashews, sesame seeds and sunflower seeds. Once they are nice and brown, put aside. Generously season the beef with the chinese 5 spice, salt and pepper. This is going to form a crust on the beef. On a high heat, cook the beef for 3/5 minutes, flipping constantly. When cooked, let the meat rest while you assemble the salad on a serving platter, sprinkle the roast cashews, sesame seeds and sunflower seeds on top of the salad. For the sauce, heat the garlic, chili, fish sauce, sugar and water in a saucepan. Take the sauce off the heat and add the lime juice. When the sauce is ready to serve, sprinkle the peanuts on top. Slice the meat thinly, combine and enjoy!