Warm Beef Salad

Warm Beef Salad
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starter,main meal | Medium
Preparation time : 15 min
Cooking time : 15 min
Number of persons : 4
  • 700 g beef fillet
  • 1 white onion
  • 3 garlic cloves
  • 2 tsp Suzi Wan® Chilli Paste
  • 2 tbsp lime juice
  • 250 g cherry tomatoes
  • 200 g Chinese or white cabbage
  • 1 cucumber
  • 4 mint sprigs
  • 1 jar of Suzi Wan® Bean Sprouts
  • 2 tbsp Suzi Wan® Soy Sauce
  • 2 tbsp Suzi Wan® Fish Sauce
  • 4 tbsp groundnut oil
To make the beef easier to slice, wrap it in cling film and put it in the freezer for 1 hour first.
Related Suzi Wan Products
  • Suzi Wan® Chilli Paste
  • Suzi Wan® Bean Sprouts
  • Suzi Wan® Soy Sauce
  1. Slice the beef very thinly.
  2. Peel and finely slice the onion. Peel and crush the garlic.
  3. Halve the cherry tomatoes.
  4. Finely slice the Chinese cabbage, wash the slices and pat them dry.
  5. Cut the cucumber into two lengthways and remove the seeds using a small spoon. Cut the cucumber into thin slices.
  6. Drain and rinse the bean sprouts.
  7. Heat half the oil in a wok and stir-fry the slices of beef until browned all over. Set to one side.
  8. Heat the remaining oil in the wok and brown the onion and garlic for 2 minutes over a high heat, then add the chilli paste while stirring.
  9. Return the beef to the wok, add the sauces, lime juice, tomatoes and cabbage, then cook for 3 minutes.
  10. Transfer to a large dish, add the mint, cucumber and bean sprouts. Mix carefully then serve immediately.
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