Asian Beef Salad with Sesame Dressing

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Asian cooking techniques seem specifically designed to save time in the kitchen. Take, for example, this beef salad: quickly seared meat, a swift sauce – and the pleasure far exceeds the effort.

Ingredients

Romaine lettuce - 0.4 oz
Arugula - 0.2 oz
Corn Salad - 0.2 oz
Veal Tenderloin - 2.8 oz
Kenyan Beans - 1 oz
Radish - 1.1 oz
Mild Chili Spice - 0 oz
Celery stalk - 0.4 oz
Cucumbers - 1.1 oz
Carrot - 0.4 oz
Olive Oil - 1 tablespoon
Sugar - 1 tablespoon
Toasted Sesame - 1.6 oz
Garlic - 2 cloves
Mirin - ½ glasses
Soy Sauce - 1 tablespoon
Rice Vinegar for Sushi - 2 spoons

Step by Step guide

Step 1

Sear the beef tenderloin on a hot grill brushed with vegetable oil, allowing a crust to form on the surface while keeping the inside medium-rare.

Step 2

Finely chop the garlic and place it in a saucepot. Add sugar, sesame seeds, mirin, and Mitsukan rice vinegar. Heat the mixture and add a little soy sauce, bringing the sauce to a boil while stirring occasionally.

Step 3

When the sauce comes to a boil, remove it from the heat and transfer it to a bowl placed on ice to quickly cool the sauce until it thickens.

Step 4

In a bowl, combine a mixture of corn salad and arugula, and add a few leaves of romaine lettuce. Slice the cucumber and radishes into rounds. Cut half a chili pepper into rings. Add the blanched Kenyan beans that have been cooked in boiling salted water. Cook the beans for a minute or two — and that's enough.

Step 5

Now slice the beef. The meat should be cut against the grain to achieve a more desirable and easier-to-eat texture.

Step 6

Add the beef slices to the salad, season with salt and pepper, and drizzle with olive oil. Gently pour in the sesame dressing and toss. Use your hands to mix carefully, trying not to crush the salad leaves.

Step 7

Transfer the prepared salad to a plate and garnish it with finely grated shavings of carrot and celery stalk. The grated carrot and celery should be soaked in cold water for about an hour beforehand. This will make them crispy and help them hold their coil shape.