Salad with spicy beef and vegetables
15 servings
40 minutes
The recipe was shared with us by the chef of the wine bar Touché Taras Kirienko.
1
Prepare a marinade for the tenderloin. Mix grated ginger, soy sauce, brown sugar, lime juice (20 ml), fish sauce (5 ml), add garlic powder, olive oil, and sesame oil. Season with salt and pepper.
- Fresh ginger: 50 g
- Soy sauce: 60 ml
- Brown sugar: 30 g
- Lime juice: 920 ml
- Fish sauce: 80 ml
- Garlic powder: 2 g
- Olive oil: 60 ml
- Sesame oil: 6 ml
- Ground black pepper: to taste
- Salt: to taste
2
Place the trimmed tenderloin in the marinade for 2-3 hours. Then remove the tenderloin from the marinade and pat it dry.
3
Prepare a dressing for the salad. Mix lime juice, sambal oelek paste, vegetable oil, fish sauce, sugar, honey, and minced garlic. Add salt.
- Lime juice: 920 ml
- Sambal oelek: 300 g
- Vegetable oil: 2 l
- Fish sauce: 80 ml
- Sugar: 450 g
- Honey: 225 g
- Garlic: 60 g
- Salt: to taste
4
Sear the tenderloin on a hot skillet on all sides. Bake in the oven at 180 degrees for 20 minutes (for a whole tenderloin). Check the tenderloin with a kitchen thermometer (it should be 55 degrees). Remove the tenderloin from the oven and let it rest for 5-10 minutes.
- Tenderloin: 1250 g
5
Cut the cabbage into strips, chop the tomatoes and cucumbers coarsely, peel and dice the avocado into large cubes, and julienne the carrot. Roast the cashews in the oven for 5 minutes at 180 degrees. Mix everything together, add spinach, salad leaves, and diced fresh mango and radicchio. Add dressing.
- White cabbage: 300 g
- Tomatoes: 900 g
- Cucumbers: 750 g
- Avocado: 300 g
- Carrot: 225 g
- Cashews: 75 g
- Spinach: 150 g
- Mixed salad leaves: 100 g
- Mango: 375 g
- Radicchio: 100 g
6
Slice the fillet into thin slices and add to the salad. Mix.
- Tenderloin: 1250 g
