asian steak salad

Asian steak salad

Recipe from: 18 January 2013
Preparation time: 20 min
Cooking time: 20 min
 
With en exotic soya dressing.
 
 
 

Ingredients

 
  • For the dressing:
  • 60
    ml
    soy sauce
  • 30
    ml
    thick sweet soy sauce
  • 30
    ml
    oyster sauce
  • Juice of 2 limes
  • 15
    ml
    fish sauce
  • 10
    ml
    canola oil
  • 10
    ml
    finely grated ginger
  • 10
    ml
    crushed garlic
  • 10
    ml
    chopped chillies
  • 1/4
    cup
    chopped fresh coriander
  • For the salad:
  • 500
    g
    thick rump steak
  • 200
    g
    exotic mushrooms
  • 300
    g
    Asian greens (pak choi, baby spinach etc)
  • 4
    spring onions - thinly sliced
  • 4
    medium carrots - peeled and julienned
  • 1
    cucumber - seeds removed and sliced
  • 1/2
    cup
    bean sprouts
  • 1
    handful
    coriander leaves
Servings: Change Serving
 
 

Method

 
Combine all the marinade ingredients together. Place steak into a large shallow bowl and pour half the marinade over it, massaging into the steak lightly and leave to marinate at room temperature while prepping the other salad ingredients.

Keep the other half of the marinade aside for the dressing.

Heat a large non stick frying pan with a little oil and sauté the mushrooms for no more than 5 minutes. Set aside.

When all the salad goodies are ready, heat the frying pan again and brown the steak on both sides, then turn the heat down to a moderate temperature and cook for a further +- 5 minutes per side for medium rare.

Remove from the pan, cover with foil and allow to rest for 10 minutes before slicing.

In the same pan, sauté the Asian greens until slightly wilted. Arrange the wilted greens, sautéed mushrooms and remaining salad ingredients onto a serving platter, top with sliced steak and drizzle with set aside dressing.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 
 

Read more on: recipe  |  sauté  |  sear  |  beef  |  salad  |  asian
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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