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Mint and chilli beef salad

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Teny Aghamalian

Ingredients

Mint and chilli dressing

Method

Main

1.Heat a barbecue or chargrill to high, brush beef with oil and season with sea salt and freshly ground black pepper. Cook for 3-5 minutes on each side for medium rare, rest for 5 minutes, thinly slice and place in a bowl.
2.Meanwhile, for mint and chilli dressing, combine mint, sugar and chilli in a mortar and, using a pestle, pound to a coarse paste, add vinegar, season to taste with sea salt, then drizzle two-thirds of dressing over beef.
3.To serve, combine remaining ingredients in a bowl, add beef, drizzle over remaining dressing, toss gently to combine and serve.

Chinkiang black vinegar from the Chinese province of the same name is made from glutinous rice and malt and is available from Asian supermarkets. If unavailable, substitute with rice vinegar.

Notes

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