Seared beef carpaccio with wasabi dressing

A healthy starter that will have everyone coming back for more!
beef salad

Recipe from: 02 January 2013
Preparation time: 20 min
Cooking time: 15 min


  • 1
    salt and milled pepper
  • 400
    beef fillet
  • 3
    PnP Finest extra-virgin olive oil
  • 1
    sesame oil
  • 1
    grated ginger
  • 45
    wasabi paste
  • 2
    PnP sugar
  • 75
    lime juice, and grated peel, of 5 limes
  • 3
    coriander or basil leaves
  • 2
  • 1
    fine shredded cabbage
  • 250
    finely sliced mangetout
  • 2
    carrots - peeled and shredded
  • 4
    spring onions - finely shredded
  • 6
    radishes - finely sliced
Servings: Change Serving


Season fillet. Heat 1 Tbsp (15ml) olive oil in a large saucepan until hot.

Sear fillet for a few minutes on both sides until rare (or about 10 minutes for medium rare). Remove from pan and set aside to cool.

Blitz sesame oil and remaining olive oil with ginger, wasabi paste, sugar, lime juice and peel, coriander and mint.

Mix three quarters of dressing with cabbage, mangetout, carrots, spring onions and radishes.

Place finely sliced fillet on a bed of salad.

Drizzle over dressing, sprinkle with sesame seeds and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipe  |  healthy  |  sear  |  beef


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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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