Asian Beef & Roast Kumara Salad
with Ginger-Soy Dressing & Peanuts
- Gluten
- Soy
- Milk
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Mix up your salad game by incorporating a combination of textures and flavours. Hearty chunks of roasted kumara reach new levels with tender beef strips and an aromatic ginger-soy dressing, while the leafy greens and peanuts balance it all out by bringing lightness and crunch to the dish.
Ingredients
1
Kumara
1
carrot
1
tomato
1 bunch
coriander
1 bag
salad leaves
1 knob
ginger
2 clove
garlic
1 sachet
Thai Seven Spice Blend
(Contains: Milk; )
1 packet
beef strips
½ packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
brown sugar
1 tsp
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara and carrot (both unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, roughly chop the tomato. In a large bowl, combine the mixed salad leaves and tomato. Set aside.
Finely grate the ginger and garlic. Heat a large frying pan over a medium-high heat with olive oil (1 tbs for 2 people / 2 tbs for 4 people), the ginger and garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the soy sauce, brown sugar and the rice wine vinegar to the ginger mixture and mix well to combine. Set aside.
When the kumara has 5 minutes cook time remaining, combine the Thai seven spice blend and a generous drizzle of olive oil in a medium bowl. Season with salt and pepper, then add the beef strips and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Transfer to a bowl.
Add the roasted veggies to the mixed salad along with the beef strips and ginger-soy dressing. Toss to combine. Season with salt and pepper.
Roughly chop the coriander. Divide the Asian beef salad between plates. Top with the crushed peanuts (see ingredients) and garnish with the coriander.
