Warm Beef Salad Recipe
Warm Beef Salad

Preparation time: 15 minutes
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings
- 700 g (1 lb. 8 oz.) beef tenderloin
- 1 white onion
- 3 cloves of garlic
- 1 tsp. sweet peppper or chili paste
- 2 tbsp. lime juice
- 250 g (9 oz.) cherry tomatoes
- 200 g (7 oz.) Chinese or white cabbage
- 1 cucumber
- 4 sprigs of fresh mint
- 1 small basket of bean sprouts
- 2 tbsp. soy sauce
- 2 tbsp. Nuöc Mám
- 4 tbsp. peanut oil

  1. Slice the beef very thinly. Peel and thinly slice the onion. Peel and crush the garlic.
  2. Halve the cherry tomatoes. Cut the cabbage into thin strips; wash and pat dry.
  3. Cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Cut the flesh into thin slices.
  4. Rinse and drain the bean sprouts.
  5. Heat half the oil in a wok; stir fry the beef slices until browned. Set aside.
  6. Heat the remaining oil in the wok; stir fry the onion and garlic for two minutes over high heat; stir in the chili paste.
  7. Return the beef to the wok; add the sauces, lime juice, tomatoes and cabbage and cook 3 minutes.
  8. Place the mixture onto a platter and add the mint, cucumber and soy sauce. Mix gently and serve immediately.
More recipe ideas

Collaboration Suzi Wan. Chinese Products: chili paste, soya bean, soya sauce and Nuoc Nam.

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