Zutaten für Asian Style Beef And Potato Salad
- 2-3 medium potatoes, for wedges
- 1 (200-250g) Rump Steak, thinly sliced
- 1/4 cup fresh coriander leaves, chopped
- 2 tbsp fresh mint leaves, chopped
- 4 cups mixed salad greens
- 1/2 red onion, thinly sliced
- 1 cup bean sprouts
- 1 small red chile, finely chopped (optional)
- 2 tbsp toasted sesame seeds, for garnish
- Coconut Milk
- Lime Juice
- Fish Sauce
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 spring onions, chopped
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Zubereitung von Asian Style Beef And Potato Salad
- **Prepare the Dressing:** In a screw-top jar, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and chili (if using).
- **Cook the Potatoes:** Boil the potatoes until tender (approximately 15-20 minutes). Drain well and allow to cool slightly.
- **Slice the Potatoes:** Once cool enough to handle, slice the potatoes lengthwise into wedges.
- **Cook the Steak:** Preheat your BBQ plate or grill pan to medium-high heat. Cook the steak for 4 minutes per side for medium-rare, or to your desired doneness. Adjust cooking time according to steak thickness.
- **Rest and Slice the Steak:** Remove the steak from the heat and let it rest for 5 minutes before slicing thinly across the grain.
- **Assemble the Salad:** In a large bowl, gently combine the potato wedges, sliced steak, and chopped spring onions.
- **Dress the Salad:** Pour the dressing over the salad and gently toss to combine. Be careful not to overmix.
- **Garnish and Serve:** Sprinkle with toasted sesame seeds and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
30g
Fat
55g
Carbs
18g
