Asian Beef Salad

By January 17, 2019May 17th, 2020Beef

Fast and Fresh


  • 120-150g Scotch fillet, thinly sliced
  • 1 tablespoon olive oil
  • sprig of fresh coriander


  • 1 clove garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons white vinegar
  • 1 tablespoon chilli sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon honey
  • 2 tablespoons chilli oil

    Serve with a salad of choice


  • Cut the steak into large bite-size pieces, slightly flatten the steak with a meat mallet
  • Place all the marinade mixture into a bowl or ziplock bag and mix to combine
  • Add the steak pieces to the marinade, stir, to coat each piece of meat. Set aside, refrigerator for at least 2 hours or overnight, drain the meat, reserve the liquid
  • Heat the oil in a medium frying pan and add the steak, do not overlap. Cook for 2 minutes each side. Remove from heat, cover and set aside
  • Add the reserved liquid to the pan and simmer for 2-3 minutes, until it reduces slightly 
  • Arrange the salad on a plate, add the steak and pour sauce over
  • Garnish with chopped coriander 

  Serve warm, Enjoy

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