Spicy Beef and Vegetable Salad
⏳ Time
40 minutes + 3 hours
🥕 Ingredients
26
🍽️ Servings
15
Description
This recipe was shared with us by Chef John Smith from a popular wine bar.
Ingredients
- Veal Tenderloin - 44.1 oz
- White Cabbage - 10.6 oz
- Tomatoes - 31.7 oz
- Cucumbers - 26.5 oz
- Avocado - 10.6 oz
- Carrot - 7.9 oz
- Cashew - 2.6 oz
- Spinach - 5.3 oz
- Mixed salad greens - 3.5 oz
- Mango - 13.2 oz
- Radicchio Salad - 3.5 oz
- Vegetable Oil - 2 qt
- Grated Ginger Root - 1.8 oz
- Soy Sauce - 2 fl oz
- Brown Sugar - 1.1 oz
- Lime Juice - 31 fl oz
- Fish Oil - 2 fl oz
- Garlic chips - 0.1 oz
- Olive Oil - 2 fl oz
- Sesame Oil - 0 fl oz
- Sambal Oelek Paste - 10.6 oz
- Sugar - 15.9 oz
- Honey - 7.9 oz
- Garlic - 2.1 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare the marinade for the tenderloin. To do this, mix grated ginger, soy sauce, brown sugar, lime juice (20 ml), fish sauce (5 ml), and add garlic powder, olive oil, and sesame oil. Season with salt and pepper.
Step 2
Place the trimmed tenderloin in the marinade for 2–3 hours. Then remove the tenderloin from the marinade and pat it dry.
Step 3
Prepare the salad dressing by mixing together lime juice, sambal oelek paste, vegetable oil, fish sauce, sugar, honey, and finely chopped garlic. Season with salt.
Step 4
Sear the tenderloin in a hot skillet on all sides. Roast in the oven at 356°F for 20 minutes (for a whole tenderloin). Check the temperature with a kitchen thermometer (it should be 131°F). Remove the tenderloin from the oven and let it rest for 5–10 minutes.
Step 5
Slice the cabbage into thin strips, chop the tomatoes and cucumbers into large pieces, peel and cube the avocado, and cut the carrot into thin strips. Roast the cashews in the oven for 5 minutes at 356°F. Combine everything, add spinach, salad leaves, and diced fresh mango, along with radicchio. Add the dressing.
Step 6
Slice the tenderloin into thin slices and add it to the salad. Toss to combine.
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