Asian Beef Salad
20 MINS
24 MINS
EASY
4-6
Recipe by
FARMISON & CO
Introduction
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.
