Hot Beef Salad

TOTAL TIME

20mins

Ingredients

200g beef steak

30g baby leaf greens

1/2 corn cob

110g cauliflower

80g capsicum

1/4 red onion

1 tsp flour

1 tbsp water

2 tbsp Yakiniku Gluten Free Japanese BBQ Sauce

Vegetable oil, as needed

For the dressing

(A)1 tbsp olive oil

(A)1 tsp white wine vinegar

(A)A pinch of salt

Method

Wash the baby leaf greens thoroughly and drain well. Break the cauliflower into small florets.
Cut the capsicum into bite-sized pieces. and slice the red onion thinly. Peel the corn and cut it into 5 cm lengths
Cut the beef steak into cubes. Coat the beef with flour. Heat vegetable oil in a frying pan over medium heat, then add the beef. Cook for 3–4 minutes, or until browned on all sides, then transfer to a plate.
Add the corn, cauliflower, and capsicum. Cook over medium heat. Once one side is browned, turn it over, sprinkle water on it, cover and steam for 4 minutes. Once the vegetables are tender, remove the lid and evaporate the excess moisture.
Once the moisture has evaporated, remove from heat and return the beef to the pan. Add the Yakiniku Gluten Free Japanese BBQ Sauce and mix well until everything is evenly coated.
In a bowl, combine the baby leaf greens and red onion. Add (A) and toss well to coat.
Place the dressed baby leaf greens and red onion in a dish, then top with the beef and vegetable mixture.

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