Beef and Peanut Salad

301

Ingredients:

• Cabbage – 1/2 head
• Carrot – 1, large
• Radishes – 125 gms
• Baby Corn – 100 gms
• Peanut Oil – 1 tblsp
• Red Chile Pepper – 1, seeded and finely chopped
• Garlic – 1 clove, finely chopped
• Lean Beef – 350 gms, trimmed of any visible fat and slice
• Dark Soy Sauce – 1 tblsp
• Fresh Peanuts – 1/4 cup (optional)
• Red Chile Pepper – finely sliced, to garnish

For Dressing:

• Smooth Peanut Butter – 1 tblsp
• Fine Sugar – 1 tsp
• Light Soy Sauce – 2 tblsp
• Sherry Vinegar – 1 tblsp
• Salt and Pepper

Method:

1. Finely shred the cabbage and arrange on a platter.
2. Peel the carrot and cut into very thin strips.
3. Wash, trim and quarter the radishes and halve the baby corn lengthwise.
4. Arrange these ingredients around the edge of the dish and set aside.
5. Heat the peanut oil in a nonstick pan until smoking.
6. Add the red chile pepper, garlic and beef to the pan.
7. Cook for 5 minutes.
8. Add the dark soy sauce and cook for a minute or two, until tender and cooked through.
9. To make the dressing, place all the ingredients in a small bowl and blend them together until smooth.
10. Place the hot cooked beef in the center of the salad.
11. Spoon over the dressing and sprinkle a few peanuts.
12. Garnish with the slices of red chile pepper.
13. Serve immediately.