Spiced beef and
onion salad
Wafer-thin strips of beef for stir-fries make this a very quick salad
to prepare - but tastes as if you have spent hours in the kitchen.
Preparation time: 10 minutes
Cooking time: about 5 minutes
3 tbsp chili or groundnut oil
175 g (6 oz) lean boneless beef, thinly sliced then cut into 2 cm (3/4
in) strips
3 small heads Chinese leaves, sliced thick
1 large carrot, julienned
6 spring onions, cut into 4 cm (1.5 in) pieces
1 Tbsp chopped pickled ginger
1 tsp hot fresh chili paste
Soy sauce and salt to taste
Salad leaves to serve
Heat a wok, add the oil then stir-fry the beef for 1 to 2 minutes. Add
the stalks of the Chinese leaves with the carrot and spring onions and
stir-fry for a further 2 minutes.
Add the pickled ginger and chili paste with the Chinese paste and cook
for a further 1 minute.
Season the stir-fry with soy sauce and salt to taste, then spoon over a
bed of salad leaves with all the pan juices and serve immediately.
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