Beef and vegetable salad


Preparation time: 10 min

Cooking time: 10 min

Serves 4-6

You will need


5 ml (1 tsp) Worcester sauce

30 ml (2 tbsp) olive oil

10 ml (2 tsp) brown sugar

15 ml (1 tbsp) soy sauce

5 cm piece fresh ginger, sliced

1 piece lemon grass, crushed

salt and freshly ground black pepper


oil for frying

500 g steak, cut into strips

salt and freshly ground black


2 carrots, cut into thin strips

100 g red cabbage, shredded

1 red pepper, cut into thin strips

8 spring onions, roughly chopped

½ (100 g) pineapple, cubed

80 ml (? cup) sesame seeds

100 ml fresh bean sprouts

250 g noodles, cooked

basil or coriander to garnish


1. SALAD DRESSING Mix the salad dressing ingredients in a glass bowl and season to taste. 2. SALAD Heat the oil in a large pan and fry the meat strips in batches over very high heat. Season with salt and pepper. Add the meat to the salad dressing and set aside. 3. Mix the carrots, cabbage, red pepper, spring onions, pineapple, sesame seeds, bean sprouts and noodles with the meat. Serve with basil or coriander.

TIP Use pork or chicken strips instead of beef.

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