Speedy Asian Beef Salad

12 03 2012

If you’ve got the Monday blues, this just might cheer you up. Whilst it has Ta-Dah written all over it, I am fully aware that it’s not in keeping with my usual Meat-free Monday tradition, but I reckon you can just swop that in for Tuesday and you’re golden. This is one of my favorite go-to dinners when we’re feeling like a steak but without all the extra admin (or calories) of any accompaniments other than beautiful fresh salad leaves and spicy Asian-style dressing. Oh, and I will freely and smugly add that the salad greens in this case are all home grown. Every last little leaf.

Serves 2 | Preparation time 5 minutes | Cooking time 5-7 minutes

WHAT YOU’LL NEED
2 Tbsp olive oil
1 x 250-300g steak (sirloin or rump are my usual choices)
Large bunch fresh mixed salad leaves (about 1 medium-sized pre-washed bag from the supermarket)
1 ripe avocado
1 Tbsp sesame seeds

For the Asian Dressing
(All in rough quantities, and please alter according to your own preferences)
4 Tbsp olive oil
1-2 Tbsp balsamic or red wine vinegar
1 Tbsp sweet chilli sauce
2 tsp runny honey
1 tsp fresh grated ginger
1 tsp dried chilli flakes or 1/2 chopped fresh chilli, de-seeded
1 tsp sesame oil
Juice of 1 lemon
Salt to taste
Shake together in small container with a lid e.g old jam jar

*Make double and store in the fridge and use the sauce for my Seared Tuna, or just as a general salad dressing, or to have the same meal again next week.

WHAT TO DO
1. Season the steak with salt and pepper on both sides. Heat a good quality frying pan on the stove, add the olive oil. Test that it’s hot enough by dipping the corner of the steak into the oil, it should sizzle immediately. Cook the steak for about 4 minutes on each side for medium-rare (for steak that is about 2cm thick). Remove, and set aside on a warm plate, cover with foil and rest.

2. While the steak cooks, mix together the dressing ingredients and set aside. Roughly chop the salad leaves and arrange on a platter, topping with the chopped avocado. Toast the sesame seeds on the stove in a small pan on medium heat for 2-3 minutes, stirring often, until golden.

3. Slice the steak against the grain into slivers that are about 1cm thick, arrange them over the salad leaves and avocado. Drizzle with the dressing, sprinkle over the toasted sesame seeds and eat immediately.


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13 responses

12 03 2012
notsoskinnycook

I love your photo’s. they are beautiful!

12 03 2012
afoodieliveshere

Thanks so much Anneke 🙂 Yours are lovely too! When did you start blogging, I can’t see the date in the ‘About Me’ bit on your website. Take care, Sarah

12 03 2012
notsoskinnycook

Hi Sarah, about a month or so. All quite new but loving it!

13 03 2012
afoodieliveshere

You’ve got a lot of posts for just a month, nice going. It’s addictive isn’t it? Enjoy 🙂

12 03 2012
Nicole Weier

This looks so absolutely scrumptious and refreshing, perfect for a hot day.

12 03 2012
afoodieliveshere

Thanks Nicole, it’s really versatile as you can also use the sauce on chicken and fish – enjoy! hope you can make the book launch on the 30th march 🙂

12 03 2012
sarahcprince

Making this ASAP. Thanks for the great and simple idea! *mouth watering already**

12 03 2012
afoodieliveshere

Yay, enjoy and think of us 🙂 so sorry we didn’t get to see you in CT last week, it was just manic and jam packed with work meetings. hope you are well! back end april so will hopefully catch up then xxx

13 03 2012
chilliliefde

This looks divine!!

13 03 2012
afoodieliveshere

Thanks so much. Hope you get to try it soon and enjoy 🙂

19 03 2012
tess

Tried and successfully tested, it’s delicious! Thank you 🙂

19 03 2012
afoodieliveshere

Ooh, thanks Tess! So happy to hear that you enjoyed it. Take care xx

27 03 2012
Fresh Fig and Vanilla Tart « afoodieliveshere

[…] I hope you’ve been happily munching away on yummy bits and bobs like Smoked Salmon Tapas or Speedy Asian Beef Salad in my absence? I’ve been busy foraging for fresh fruit and veg, and having a Tarting old […]

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