Sliced Steak and Peanut Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs Beef sirloin
- 1 Tbsp clarified butter
- 1 ¾ cups carrots
- 9 ozs Green beans
- 1.333 cups Broccoli
- 2 scallions
- For the dressing
- 6 Tbsps lemon juice
- 6 Tbsps sunflower oil
- 1 tsp sesame oil
- 1 tsp cane sugar
- 1 tsp freshly grated ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- salt
- freshly ground peppers
- In addition
- 1 cup roasted Peanuts
- 1 green chili pepper
Preparation steps
1.
Trim the beef. Heat the clarified butter and brown the meat on all sides. Then put into a preheated oven (160°C with top and bottom heat, middle shelf) and roast for about 20 minutes. Take out, wrap in aluminium foil and leave to rest at 80°C.
2.
Peel the carrots and cut into matchsticks. Wash and trim the beans. Wash and trim the spring onions and cut into rings. Blanch the vegetables (apart from the spring onions) one after the other in boiling, salted water (carrots and broccoli for 4 minutes each, beans for about 8 minutes). When each vegetable has been blanched, take out of the pan, refresh in cold water and drain. For the dressing, mix all the dresing ingredients and season to taste. Mix the prepared salad ingredients with half of the dressing.
3.
Wash and trim the chilli and cut into thin rings.
4.
Slice the beef thinly across the grain and mix lightly with the salad. Arrange on a large platter, sprinkle with the rest of the dressing and scatter with peanuts and chilli rings.
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