Asian Beef Salad

with Edamame and Radish
This crunchy salad is packed with Asian flavours.
Cals 591 · Prot 50 · Carbs 37 · Fat 32
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This crunchy salad is packed with Asian flavours.
Cals 591 · Prot 50 · Carbs 37 · Fat 32
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Sirloin steak-deprecated
300 Grams
Miso paste
20 Grams
Vegetable oil
1 Tbsp
Carrot
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Baby gem lettuce
1 Piece
Red radish
125 Grams
Salt
0.5 Tsp
Black pepper
1 Tsp
Edamame beans
100 Grams
Salted peanuts
40 Grams
Dressing
Shallots
1 Piece
Lime
1 Piece
Soy sauce
20 ML
Sweet chilli sauce
40 Grams

Tips for fussy eaters

Make the dressing first so the shallots have longer to marinate; this will reduce the harshness of their flavour!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Fry steak

Pat the steaks dry with kitchen paper and coat them in the miso paste. Heat a large pan with a drizzle of vegetable oil over a high heat. Once very hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 
photo

2 Prep vegetables

Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Chop the cucumber. Halve the cherry tomatoes. Chop the baby gem. Finely slice the radish. Peel and finely slice the shallots
photo

3 Prep dressing

Juice the limes into a bowl or jar. Add the soy sauce and sweet chilli sauce and whisk or shake until fully combined. Add the shallots - this is your dressing
photo

4 Slice steak

Once rested, season the steaks generously with salt and pepper and slice finely. 
photo

5 Tumble salad

Rinse the edamame. Tumble the baby gem, carrots, cherry tomatoes, cucumber, edamame and radish in the dressing
photo

6 Serve

Divide the salad among plates. Top with the sliced steak and garnish with the peanuts

Tips for fussy eaters

Make the dressing first so the shallots have longer to marinate; this will reduce the harshness of their flavour!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Sri Lankan Spiced Beef Curry
with Crispy Okra
Vegetable and Tomato Soup
with Beans, Pesto and Parmesan
Zucchini Cannelloni
Stuffed with Ricotta
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy