Beef and Apricot Salad

This dish has a magical allure that draws everyone to the kitchen. Tender beef cubes meet tangy apricot slices on a bed of zesty green leaves, creating a flavour explosion. It's perfect for entertaining guests and fun to prepare – as well as quick and easy, leaving more time to enjoy it!

  • beef and apricot
  • thuy

Cooking Time: 20 mins  

Serves: 1

 

Equipment

Frying pan

Chopping board

Mixing bowl

Knife 

 

Ingredients

1 Rib-eye steak, cut into 3cm cubes 

1 tsp vegetable oil 

20g mixed salad leaves of your choice

2 apricots, sliced into bite-sized wedges  

4 cherry tomatoes, halved

1 small red onion, thinly sliced 

3 tsp virgin olive oil 

2 tsp balsamic vinegar 

 

For the marinade:

3 tsp oyster sauce

1 tsp light soy sauce

1 tsp fish sauce 

2 garlic cloves, minced

2 tsp sugar 

2 tsp sesame oil 

1 tsp crushed black peppercorns 

  1. In a mixing bowl, combine the steak cubes with the marinade ingredients. Mix well and refrigerate for at least 30 minutes. For best results, marinate for 3 hours.
     
  2. Remove from the fridge 30 minutes before cooking to bring it to room temperature.

 

  1. Heat a medium frying pan over high heat and add 1 tsp vegetable oil. When hot, add the beef cubes and cook for 30-40 seconds, shaking occasionally, for medium-rare.

 

  1. In a separate mixing bowl, combine mixed salad leaves, apricot wedges, cherry tomatoes, red onions, and cucumber together. Drizzle with olive oil and balsamic vinegar, then toss well.

 

  1. Transfer the salad mixture to a serving plate and place the hot beef cubes on top. For extra heat, drizzle with chilli oil. Enjoy!
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