Barbecue (BBQ), Beef, Chilli, Herbs, Salads, Share Plates, Summer, Thai, Under 30 minutes, Weeknight Meals

Chilli beef salad with sesame sprinkle

I love this salad – the nutty crunch of the sesame sprinkle cuts through the spiciness of the chilli dressing. I find it easier to make double of the sesame sprinkle, just double the ingredients and cook as below. Keep remainder in an airtight container for up to 2 days. Serve over salads or try over vanilla ice-cream!

kitchenink chillibeefsalad

Chilli beef salad with sesame sprinkle
Chilli beef salad with sesame sprinkle
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
10 mins
Servings Prep Time
4 20 mins
Cook Time
10 mins
Chilli beef salad with sesame sprinkle
Chilli beef salad with sesame sprinkle
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
10 mins
Servings Prep Time
4 20 mins
Cook Time
10 mins
Ingredients
Servings:
Instructions
  1. Sprinkle sugar over the base of a small frying pan and heat over medium-high heat. Cook sugar for 1-2 minutes or until golden. Remove from heat. Stir in seeds. Pour sesame mixture onto a piece of baking paper. Set aside to cool before breaking into small pieces.
  2. Heat a frying pan or grill pan over medium-high heat. Drizzle beef with 2 teaspoons of the oil. Cook beef for about 4 minutes on each side or until cooked to your liking. Remove from pan. Stand, covered loosely with foil, for 5 minutes before slicing thinly.
  3. Meanwhile, combine juice, fish sauce, chilli, garlic, coriander root and stem mixture and remaining oil in screw-top jar; shake well.
  4. Combine salad mix, cucumber, tomato, eschalot, and two-thirds of dressing in a large bowl and gently toss to combine. Divide salad among serving plates and top with slices of beef. Drizzle with remaining dressing and sprinkle with sesame pieces.
Recipe Notes

Cut coriander roots and 4cm of the stems from coriander bunch. Scrub roots with the end of your knife to remove any loose dirt. Immerse the roots and stems in water and wash away any grit or dirt.

This kitchenink recipe appears in the October 2016 issue of Hills District Independent – Read the digital version HERE or visit their website.

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