About the Recipe
The pickled vegetables accentuate the flavour of beef in this simple, easy-to-prepare salad. Serve as a light lunch or appetizer.
Ingredients
Pickled Vegetable (Prepare one day ahead)
Pineapple – ½, peeled and finely diced
White vinegar – 4 Tbsp
Sugar – ¼ tsp
Salt – a pinch
Cucumber – 1, sliced into 5-cm (2-in) strips
Carrot – 1, sliced into 5-cm (2-in) strips
Main
Beef sirloin – 300 g (11 oz)
Olive oil – 1/2 tsp
Butterhead lettuce – 4 leaves, small
Marinade for the beef
Lemon grass – ½ stalk, tough outer leaves removed, ends trimmed and finely chopped
Bird's eye chillies – 5, finely chopped
Chinese parsley – 1 sprig, finely sliced
Kaffir lime leaves – 2, finely shredded
Ground black pepper – a pinch
Water – 100 ml (3½ fl oz / ⅔ cup)
Preparation
Step 1
Start preparations a day ahead. Combine pineapple, vinegar, sugar and salt and process into a fine paste. Transfer to a mixing bowl. Place cucumber and carrot strips in to steep, cover with plastic wrap and refrigerate overnight.
Step 2
On cooking day, prepare marinade. In a mixing bowl, combine ingredients, mix well and set aside.
Step 3
Using a meat pounder, lightly pound beef for 3-5 minutes to tenderise meat. Pour marinade over and season by rubbing in thoroughly. Set aside.
Step 4
Heat a non-stick frying pan over high heat, adding oil only when pan is hot. Sear beef for 1½/2 minutes on each side or until beef is cooked to medium doneness. Remove from heat and set aside to cool before slicing into thin pieces.
Step 5
Drain cucumber and carrot strips and discard marinade. Divide into equal portions and place on prepared serving plates, along with butterhead lettuce. Top with beef slices and serve immediately.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo