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Spiced beef and onion salad

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

  1. 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.

  2. Add the pickled ginger and chili paste with the Chinese paste and cook for a further 1 minute.

  3. 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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