Spicy Beef and Vegetable Salad

Serves 2 as main course or serves 4 as starter
 
1. Massage beef with marinade, then set aside for 10 minutes.
2. Pan fry the beef on a hot griddle pan or barbecue for 2 minutes on each side. Then set aside for 5 minutes and let it rest.
3. Blanch the baby sweet corn, broccoli, mange tout and asparagus in boiling water for 2 minutes. Drain and set aside.
4. Thinly slice the beef, and then toss it in the dressing with mix vegetables. Serve immediately.

 
SERVING TIPS:
You may serve this spicy beef salad into a warm baguette for an ultimate sub!
 

Ingredients:

250 g beef fillet or rump steak
175 g young vegetable, cut into slices (baby sweet corn, broccoli, mange tout and asparagus)
2 tbsp vegetable oil or groundnut oil
MARINADE:
1 tbsp Lee Kum Kee Premium Oyster Sauce
1 tbsp olive oil
DRESSING:
2 tbsp Lee Kum Kee Premium Oyster Sauce
1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)
1 tbsp Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
2 tsp Lee Kum Kee Pure Sesame Oil
2 tsp sugar
2 tbsp lemon juice
1 spring onion, finely chopped
40 g coriander, chopped

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