First posted: Mar 12, 2012

Speedy Asian Beef Salad


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.



Cooks in:        Serves:2

  • 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
  • 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

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.

Photo from 'Smitten' by Warren Heath.

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