Bean Sprout, Green Apple and Beef Salad
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 slice of 1 lb (450 g) boneless cross rib roast
- 3 green apples, seeded and julienned
- 3 green onions, finely chopped
- 3 cups (225 g) bean sprouts
- 1/2 cup (75 g) roasted peanuts, roughly chopped
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) untoasted sesame oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp sugar
- 1 lime, juice only
- 1 small garlic clove, finely chopped
- 1 pinch cayenne pepper
Instructions
- Heat a ridged cast iron skillet to very hot or preheat the grill, setting the burners to high. Oil the skillet or gill.
- Grill the beef on both sides for 5 minutes for rare. Season with salt and pepper. Transfer to a plate and let rest for 5 minutes. On a work surface, slices into thin strips.
- In a bowl, combine the apples, green onions, bean sprouts, peanuts, cilantro and beef.
Featured in the book Ma cuisine week-end Book (French Version)