A creative lifestyle blog.

Tuesday 20 August 2013



This sticky beef salad with asian dressing is the perfect way to spice up a basic salad and an easy way to inject a little asian cuisine into your recipe book! Quick to make and full of flavours this recipe has quickly become a weekly staple in my household. All it takes is a little bit of prep time the night before to chop the fillet steak and throw in all the ingredients for the marinade and you have the quickest tastiest salad I have come across in a longtime. 

2 fillet steaks, 5 TBSP of light soy sauce, 5 TBSP of sweet chilli sauce, 1 TBSP of chopped ginger, 2 TBSP of honey, 1 clove of garlic, a blob of olive oil, juice and zest of 1 lime, 1 TSP of lemongrass, salt and pepper.

1 bag of salad leaves, 1 head of pak choi, 1 large carrot, 1 large spring onion, half a bell pepper, a handful of alfalfa shoots, red chillies and coriander. 

Firstly marinade the beef fillets over night in the combined ingredients, or for a couple of hours at least. The next day, take the fillets out of the marinade and put the remainder of the sauce in a saucepan. Boil the sauce until it thickens and leave to cool. Cook the fillet in a frying pan until they are how you like them. Chop up the salad and vegetables whilst washing the alfalfa shoots. Serve on a board or in bowl and toss all the ingredients together. For the dressing, pour the cooled down sauce into a jam jar, add 4 parts oil to 1 part vinegar and shake well. Next you need to arrange the sticky beef on the top of the dressed salad. Finally sprinkle as much chilli as you desire and a little coriander to serve.
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1 comment

  1. This sounds delicious! It's always good to get ideas for new salads to try :) Thanks for sharing!


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