Asian Beef Salad
Heating time: 5 minutes
Heating temperature: Stove top
Heating mode: Stove top
Cooling time: 10 minutesDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 62.50 | ml | KNORR Asian Sauce 6 x 2L |
| 25.00 | g | Coriander, fresh (Cilantro) |
| 2.50 | g | ROBERTSONS Black Pepper 6 x 800g |
| 1,000.00 | g | Beef, rump imported |
| 62.50 | ml | Oil, Sunflower |
| 125.00 | g | Lettuce, Butter Head |
| 500.00 | g | Tomatoes, cherry |
| 375.00 | g | Cucumbers |
| 62.50 | g | Onions, spring |
| 43.75 | g | Alfalfa sprouts |
| 43.75 | g | lentil sprouts |
| 43.75 | g | Soya bean sprouts |
| 100.00 | ml | KNORR Asian Sauce 6 x 2L |
| 31.25 | ml | fish sauce (chinese) |
| 37.50 | ml | KNORR Lemon Juice 6 x 2L |
| 15.00 | g | Sugar, Brown |
| 6.25 | g | Chilli peppers, fresh |
Preparation
1. Combine the asian sauce, corainder, and black pepper in a blender and blend till mixed.
2. Spread evenly over the meat and leave to marinade for 10 minutes
3. Heat the oil in a pan and fry the steak, 5 minutes on each side.
4. Remove and allow to cool.
5. Wash the lettuce leaves, halve the cherry tomatoes, slice the cucumber in chunks and chop the spring onions.
6. For the dressing, combine the Knorr Asian sauce with the fish sauce, lemon juice, brown sugar and chopped cllies, stirring until sugar has dissloved.
7. To serve, arrange the lettuce on a platter, and top with the tomatoes, cucmber, spring onion and sprouts.
8. Cut the meat into thin strips and arrange on top. Drizzle with the dressing.
