Asian Beef Salad (2)

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serves 6


1 kg beef fillet
2 teaspoons sesame oil
1 tablespoon wasabi paste
1/4 cup soy sauce

4 handfuls mesclun salad mix
1/2 telegraph cucumber chopped into 2cm pieces
1 red onion, finely sliced
1 cup mung bean sprouts
1/2 cup loosely packed basil leaves
1/2 cup loosely packed coriander leaves
1/2 cup blanched peanuts, lightly toasted
1 cup  crisp fried noodles


2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sweet chilli sauce
2 teaspoons finely chopped palm sugar
1/4 cup finely chopped mint leaves


Rub beef with combined sesame oil, wasabi and soy, allow to rest at room temperature for several hours prior to cooking.

Preheat oven to 220 C.
Cook beef in a roasting dish for 20 minutes for medium – rare or 30 minutes for medium.
Remove from the oven and allow to rest in a warm spot for 15 minutes.Combine Mesclun, cucumber, red onoin, sprouts,  basil and coriander together on a large serving platter.  Sprinkle with peanuts and noodles.
Mix dressing ingredients together  in a small bowl, crushing any sugar lumps.  .
Slice beef as finely as you can and arrange slices over salad, drizzle with dressing and serve immediately.


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3 thoughts on “Asian Beef Salad (2)

  1. Hi Lynette, as this is one of my all time favourite recipes I am going to make it tonight and relook at the dressing.
    I find that the wasabi is subtle but there. It is definitley not the sinus clearing buzz that you get when it is rare but you should have a mild wasabi flavour on the outside of it.
    will report back tomorrow.

  2. Whilst the combination of flavours is good, I found that there wasn’t sufficient marinade to be able to taste the wasabi and soy when the beef was sliced and served.

    In addition, the dressing was way too oily and in hindsight, I wonder if there is a misprint – 1/2 cup oil to 1 tablespoon of lime juice???