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!
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
- 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.
- Remove from the fridge 30 minutes before cooking to bring it to room temperature.
- 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.
- 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.
- Transfer the salad mixture to a serving plate and place the hot beef cubes on top. For extra heat, drizzle with chilli oil. Enjoy!