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Savory Grilled Beef Salad with Cucumber, Soy, and Fresh Herbs

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Oriental Grilled Beef, Cucumber, Soy, and Soft Herb Salad

Cook Time: 30 minutes

Prep Time: 2 hours

Total Time: 2 hours and 30 minutes

Description:
This delightful recipe comes from the Weekend magazine’s FOOD column titled “Pure and Simple,” published in the January 30, 2004 issue. With vibrant flavors and a beautiful presentation, it transforms a simple lunch or snack into a culinary experience. Enjoy this fresh, zesty dish that balances tender grilled beef with refreshing vegetables and herbs.

Recipe Category:

Lunch/Snacks

Keywords:

Vegetable, Quick Meals, Asian Flavors


Ingredients

Ingredient Quantity
Filet of beef 600 grams
Soy sauce 200 ml
Oyster sauce 60 ml
Garlic (minced) 60 grams
Fresh coriander leaves 4 sprigs
Red chilies (sliced) 15 grams
Cucumber (thinly sliced) 2
Mixed herbs (to taste) 20 grams
Avocado (sliced lengthwise) 1
Cherry tomatoes (halved) 40 grams
Bean sprouts 250 grams
Extra virgin olive oil 1 tbsp
Soy sauce (for dressing) 1 tbsp
Salt To taste
Black pepper To taste

Nutritional Information (per serving)

Nutrient Amount
Calories 712.8 kcal
Total Fat 73 g
Saturated Fat 9.8 g
Cholesterol 0 mg
Sodium 1617.1 mg
Carbohydrates 15.1 g
Dietary Fiber 5 g
Sugars 4.5 g
Protein 5 g

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F). This ensures the beef will roast to perfection once grilled.

  2. Prepare the Marinade: In a medium bowl, combine the soy sauce, oyster sauce, minced garlic, fresh coriander leaves, and sliced red chilies. Mix these ingredients thoroughly to create a fragrant marinade that will infuse the beef with delicious flavors.

  3. Marinate the Beef: Take the filet of beef and roll it in the marinade, making sure it is completely coated. Allow the beef to marinate for a minimum of 1 hour, but for the best flavor, aim for 2 hours. During this time, turn the beef over every 15 minutes to ensure an even marination.

  4. Prepare the Vegetables: While the beef is marinating, prepare the salad ingredients. Slice the cucumber very thinly and split the cherry tomatoes in half. Set them aside to combine with the other ingredients later.

  5. Grill the Beef: Once marinated, remove the beef from the marinade and wipe off any excess liquid. Heat a grill pan over high heat and add a tablespoon of vegetable oil. Once the oil is shimmering, carefully place the beef in the pan, grilling it on all sides until it achieves a beautifully charred exterior.

  6. Roast the Beef: After grilling, transfer the beef to the preheated oven. Roast it for about 10 to 15 minutes or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 57°C (135°F).

  7. Mix the Salad: While the beef is roasting, take a large bowl and combine the thinly sliced cucumber, halved cherry tomatoes, bean sprouts, and mixed herbs. Drizzle with a tablespoon of soy sauce and a touch of extra virgin olive oil. Season with salt and black pepper to taste. Toss everything gently but thoroughly to ensure an even distribution of flavors.

  8. Rest the Beef: Once cooked, remove the beef from the oven and allow it to rest for about 5 minutes. This resting period is crucial as it helps the juices redistribute throughout the meat, keeping it tender and juicy.

  9. Assemble the Salad: After resting, slice the beef into thin strips. Mix the salad again before serving to ensure the dressing is well incorporated. Arrange the salad on plates, and elegantly lay the warm sliced beef next to it.

  10. Add Avocado: Finally, slice the avocado lengthwise and remove the pit. Lay some pieces atop the salad, adding a creamy contrast to the dish.

  11. Serve and Enjoy: Your Oriental Grilled Beef, Cucumber, Soy, and Soft Herb Salad is now ready to be served. This vibrant dish not only looks appealing but also offers a delightful blend of textures and flavors. Enjoy every bite of this refreshing and satisfying meal!

Cooking Tips:

  • For an extra juicy result, sear the beef in a very hot grill pan before roasting it.
  • Use your fingers, a palette knife, or tongs to turn the meat; avoid using a fork, as piercing the meat can cause juices to escape.
  • Feel free to adjust the amount of chilies based on your heat preference.

With its succulent grilled beef and the fresh crunch of cucumbers and herbs, this salad is sure to become a favorite in your lunch rotation, impressing both family and friends alike. Enjoy the delightful experience of preparing and indulging in this vibrant dish that captures the essence of simple, yet exquisite, flavors.

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