Spicy beef salad

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Preparation Time: 10 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 7669 times

Ingredients:

Metric Imperial

300 gm(s) beef medallions

1 lettuce

50 lambs lettuce

4 tbsp(s) soy sauce

1 tsp(s) brown sugar

1 chilli

1 tsp(s) sesame seeds

1 clove of garlic

A knob ginger

1 avocado

Tangy beef salad works equally well as quick Saturday lunch, starter or easy healthy supper for 2.

Posted by: Georgie100 on 03 February 2008

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Cooking Steps:

1. Slice up the beef into strips, I used medallions but fillet steak would be good.

2. Finely chop the chilli and ginger. Peel the garlic and place in a freezer bag with the beef, sesame seeds, soy sauce and sugar. Give it a good shake and leave to marinade for as long as you can spare. Max couple of hours.

3. Mix up the salad leaves and place in a salad bowl with the avocado - any mixed salad can be used, one of the pre-packed bags works well..

4. Heat a wok, till real hot. Add the beef and stir fry for a couple of minutes, you want the beef brown on the outside and pink inside.

5. Place the beef on top of the salad and mix in the juices.

6. You may need a little olive oil and lemon juice to lift the salad.

7. Season and enjoy.