I love Asian flavours, but don’t have a lot of patience for cooking elaborate Asian dishes. So I love this Asian warm beef salad. It’s easy to toss together, looks impressive and is full of flavour. It can be adapted to use whatever’s on hand (leftover roast beef or steak for example), and any combination of Asian herbs works well. Sprinkle a little roasted rice powder over it if you have some (see video below). Taking the beef out of the fridge an hour or so before you cook it is key to getting the best results – it should be room temperature all the way through before going into the pan. I love a light merlot with this, like the one from Gentle Folk in the Adelaide Hills; made from only free run juice and aged in old French oak, it’s soft and elegant, with just enough fruit to work with the chilli and sugar in the dressing.
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