Ginger Beef Salad
Start cooking the meat immediately after seasoning. Remember not to cut the meat right after you place on a cutting board because the gravy will flow out. Wait for a few minutes so that the gravy containing “umami” stays in the meat. Add ginger to the sauce, as you like.
PREPARATION
- Chop spinach into 3 chunks, refresh in cold water, and drain. Slice mushrooms.
- Place beef sirloin in room temperature for 30 minutes, and season with salt and pepper. Heat a frying pan over medium heat, pour vegetable oil in the pan, cook 2 minutes, and sauté the beef for 2 minutes. Flip the sirloin over and sauté for another 2 minutes, and place it on a cutting board. Leave on the board for 2 minutes, and dice into 1cm cubes.
- Combine A. Dish up STEP1 and STEP2, and dress with A.
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 203 Calories |
| Sodium (1 serving) | 1.3 g |
Ingredients
1 piece Beef Sirloin
100g Spinach
4 pcs Mushrooms
1/4 teaspoon Salt
a pinch Pepper
1 tablespoon Vegetable oil
Ａ
2 teaspoons Ginger (juice)
1 tablespoon REGULAR SOY SAUCE
2 tablespoons Mayonnaise
PREPARATION
- Chop spinach into 3 chunks, refresh in cold water, and drain. Slice mushrooms.
- Place beef sirloin in room temperature for 30 minutes, and season with salt and pepper. Heat a frying pan over medium heat, pour vegetable oil in the pan, cook 2 minutes, and sauté the beef for 2 minutes. Flip the sirloin over and sauté for another 2 minutes, and place it on a cutting board. Leave on the board for 2 minutes, and dice into 1cm cubes.
- Combine A. Dish up STEP1 and STEP2, and dress with A.
