Spicy Beef and Vegetable Salad
Salads • European
Description
This recipe was shared with us by Chef John Smith from a popular wine bar.
Ingredients
- Veal Tenderloin 45 oz
- White Cabbage 10 oz
- Tomatoes 30 oz
- Cucumbers 25 oz
- Avocado 10 oz
- Carrot 10 oz
- Cashew 5 oz
- Spinach 5 oz
- Mixed salad greens 5 oz
- Mango 15 oz
- Radicchio Salad 5 oz
- Vegetable Oil 0 qt
- Grated Ginger Root 0 oz
- Soy Sauce 0 fl oz
- Brown Sugar 0 oz
- Lime Juice 30 fl oz
- Fish Oil 5 fl oz
- Garlic chips 0 oz
- Olive Oil 0 fl oz
- Sesame Oil 0 fl oz
- Sambal Oelek Paste 10 oz
- Sugar 15 oz
- Honey 10 oz
- Garlic 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the marinade for the tenderloin. To do this, mix grated ginger, soy sauce, brown sugar, lime juice (20 ml), fish sauce (5 ml), and add garlic powder, olive oil, and sesame oil. Season with salt and pepper.
Step 2
Place the trimmed tenderloin in the marinade for 2–3 hours. Then remove the tenderloin from the marinade and pat it dry.
Step 3
Prepare the salad dressing by mixing together lime juice, sambal oelek paste, vegetable oil, fish sauce, sugar, honey, and finely chopped garlic. Season with salt.
Step 4
Sear the tenderloin in a hot skillet on all sides. Roast in the oven at 355°F for 20 minutes (for a whole tenderloin). Check the temperature with a kitchen thermometer (it should be 130°F). Remove the tenderloin from the oven and let it rest for 5–10 minutes.
Step 5
Slice the cabbage into thin strips, chop the tomatoes and cucumbers into large pieces, peel and cube the avocado, and cut the carrot into thin strips. Roast the cashews in the oven for 5 minutes at 355°F. Combine everything, add spinach, salad leaves, and diced fresh mango, along with radicchio. Add the dressing.
Step 6
Slice the tenderloin into thin slices and add it to the salad. Toss to combine.
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