Ingredients
1 lb Beef (sirloin or tenderloin)sliced.
Marinade:
2 tbsp (25 mL) fish sauce
2 tbsp (25 mL) lime juice
4 tsp (20 mL) minced gingerroot
1 clove garlic, minced
1 tsp (2 mL) chili paste
1 tsp (2 mL) sesame oil
2 thai chili peppers minced
Dressing:
1 clove garlic minced
1 (1/2-inch-thick) slice peeled fresh ginger
1/4 cup smooth peanut butter
3 tablespoons Asian sesame oil
1/4 cup rice vinegar (not seasoned)
1 1/2 tablespoons sugar
2 tablespoons water
1 teaspoon Asian chile sauce
1/2 teaspoon salt
Salad:
Baby Spinach (enough to serve 4)
1/2 Spanish Onion chopped, sauteed
4 King Oyster Mushrooms chopped, sauteed
1/2 bunch of asparagus trimmed, cut on the diagonal and sauteed in sesame oil, lightly salted.
1 medium carrot cut into matchsticks
Toasted sesame seeds
Preparation
Combine marinade ingredients and marinate beef at room temperature for 30-60 min.
Combine dressing ingredients in a blender and blend until smooth (or use an immersion blender)
Heat skillet Add 1 tbsp sesame oil Sear/brown beef in batches, leaving enough space between pieces to allow liquid to evaporate.
Prepare salad: Plate salad ingredients (artfully ;-)) Drizzle lightly with dressing Top with beef Drizzle beef with dressing Sprinkle with toasted sesame seeds.
