This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Rub the meat with oil and sprinkle with salt on both sides. Sear in a hot pan or on a BBQ, until rare. Blood will appear on the upper side, turn, then cook for a further minute or until the meat still has decent amount of “give” when pressed. Rest the meat.
2.In a large bowl, make a dressing by mixing together the sesame oil, vinegar, brown sugar and lemon juice. Add the pears, chilli, bean sprouts and coriander, tossing well.
3.Slice the beef into thin strips across the grain. Toss with the other salad ingredients.
4.Pile handfuls into bowls, drizzle any remaining juices/dressing over. Garnish with limes and extra coriander.
Note
- If your mouth is on fire from too much chilli, it’s sweetness that acts to cool it down – not water, yoghurt or beer! The chunks of pear in this dish help to serve this purpose and balances the heat well. – Rice wine vinegar is available in most supermarkets in the international food section. White wine vinegar can be substituted.
