Asian Roast Beef Salad with Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g roast beef
- 5 shiitake mushrooms, dried
- 60 g spinach
- 50 g cashew nuts
- 0.5 ½ paprika, red
- 1 ½ tablespoon sesame oil, dark (from roasted seeds)
- 3 tablespoon oyster sauce
- 1 ½ tablespoon sherry (medium sweet)
- Coriander, fresher, at will
Print Recipe
Pin Recipe Instructions
- To prepare, pour hot water over the dried Shiitake mushrooms and let them soak for a while until they are nice and juicy.
- Pepper and salt the roast beef well on all sides, sear it on all sides and then cook in the oven (180 ° C) until the core temperature has reached around 60 ° C. Take the roast beef out of the oven, wrap it in aluminum foil, let it rest for approx. 20 minutes and then cut it into thin slices.
- For the dressing, stir together the sesame oil, oyster sauce and sherry.
- Cut the spinach (remove the stalks), the soaked mushrooms (remove the stalks) and the bell pepper into strips, place in a suitable bowl with the roast beef and cashew nuts and mix well with the dressing.
- Serve with a little fresh coriander.
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