Spicy Braised Beef Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 500 g lean diced beef (any visible fat removed)
- • 1 medium red onion (peeled and diced)
- • 1 red pepper (deseeded and diced)
- • 4 garlic cloves (peeled and crushed)
- • 1/2 red chilli (deseeded and finely sliced)
- • 250 ml boiling water
- • 1 beef stock pot
- • 1 tbsp tomato puree
- • 1 tbsp dark soy sauce
- • 1 tsp sriracha sauce
- • 2 tsp Chinese 5-spice
- • 2 tsp garlic granules
- • 2 tsp smoked paprika
- • 2 tsp white granulated sweetener
- • 2 tsp dried mixed herbs
- • 1 tsp salt
- • 1/2 tsp chilli powder
- • low-calorie cooking spray
- • 120 g spring cabbage (finely sliced)
- • 1 large carrot (peeled and grated)
- • 2 spring onions (finely sliced)
- • 5 g fresh coriander (finely chopped)
- • 40 g couscous
- • 50 ml boiling water
- • 1 tsp dark soy sauce
- • 1 tsp rice vinegar
- • 1 tsp lime juice
- • 1 tsp sweet chilli sauce
- • 1 tsp lighter than light mayonnaise
Preparation Steps
In a small bowl combine the Chinese 5-spice, garlic granules, paprika, sweetener, mixed herbs, chilli powder and salt. Add the beef to a bowl and sprinkle over the spice rub, massage into the beef to coat well. Cover and pop into the fridge for a minimum of 1 hour (the longer the better to really develop the flavours!).
Preheat the oven to 170ºC. Once the beef has marinated, spray a frying pan with low-calorie cooking spray and set on a medium heat. Sauté the onion and pepper for 5 minutes.
Add the beef, garlic and red chilli and brown on all sides for 3 minutes.
Add the stock pot and boiling water along with the tomato puree, soy sauce and sriracha sauce. Pour into the pan and bring to the boil.
Transfer to an ovenproof dish and cover with a lid or tightly fitting foil. Cook for 11/2 hours, stir, cover again and cook for a further 11/2 hours. The beef should be tender and the sauce thickened.
When the beef is nearly finished, prepare the salad. Add the couscous to a bowl and pour over the boiling water cover and leave for 5 minutes. Add the soy sauce, rice vinegar, lime juice, sweet chilli and mayonnaise to a small bowl and mix until smooth.
Add all the vegetables and coriander to a bowl and fluff up the couscous before adding to the vegetables. Pour over the dressing and toss to coat.
Serve the beef with the salad.