Asian Beef Salad

Asian Beef Salad


  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons fresh lime juice
  • 1.5 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 5 cloves of garlic, minced
  • 3 tablespoons peanut or canola oil
  • 2 pinches of salt and ground black pepper
  • 700g beef fillet or tenderloin, sliced
  • 1 medium red onion, sliced
  • 2 carrots, grated or in ribbons
  • 200g baby spinach leaves


  1. In a small mixing bowl, combine the soy sauce, lime juice, sugar, sesame seeds and fish sauce; stir until the sugar has dissolved. In another small bowl, stir the garlic, 1 tablespoon oil and pepper.
  2. Season the beef with salt and pepper.
  3. In a 20cm nonstick skillet, heat the remaining oil over a medium-high heat until hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, about 1 minute. Using tongs turn the pieces over and brown on the other side.
  4. Transfer to a medium bowl and add the sauce mixture and mixed through. Return the content to the skillet and stir contently for 2 minutes.
  5. Once the beef has been coated and the sauce has thicken remove from the heat allowing it to rest for 2 minutes.
  6. On a serving dish place carrots, onions and baby spinach. Toss lightly.
  7. Place the rested beef on top of the salad and drizzle the remaining sauce onto the salad.
  8. Serve warm and enjoy!

Don’t forget to swallow 2 Garlict capsules with liquid after your meal.

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