← All recipes
🍽️ Juicy Beef Fillet Strips with Ginger-Lime Dressing
227 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 2 tbsp rapeseed oil
- 400 g beef fillet (from the middle, 2 beef fillets)
- 2 tbsp unpeeled sesame seeds
- 0.5 lime
- 20 g ginger (1 piece)
- 1.5 tsp sesame oil
- 2 tbsp mirin (or pear juice)
- 1 tbsp soy sauce
- 75 g enoki mushrooms
- 50 g mizuna (or mixed baby salads)
- sea salt
- pepper
Instructions
- 1. Heat 1 teaspoon of oil in a heavy pan.
- 2. Pat the meat dry with kitchen paper.
- 3. Sear the meat on each side for 1 to 2 minutes over very high heat.
- 4. Remove the meat from the pan.
- 5. Wrap the meat in aluminum foil.
- 6. Let the meat rest for about 10 minutes.
- 7. Wipe the used pan clean.
- 8. Roast the sesame seeds in the pan.
- 9. Remove the sesame seeds from the pan.
- 10. Let the sesame seeds cool down.
- 11. Squeeze the lime.
- 12. Peel the ginger.
- 13. Cut the ginger into small pieces.
- 14. Press the ginger pieces through a garlic press.
- 15. Collect the ginger juice.
- 16. Whisk the ginger juice with sesame oil.
- 17. Add the remaining rapeseed oil.
- 18. Add 1 tablespoon of lime juice.
- 19. Add mirin.
- 20. Add soy sauce.
- 21. Stir everything together to form a marinade.
- 22. Slice the meat into thin strips.
- 23. Distribute the meat slices onto 4 plates.
- 24. Take half of the marinade.
- 25. Drizzle the marinade over the meat slices.
- 26. Cut off the ends of the enoki mushrooms.
- 27. Separate the mushrooms from each other.
- 28. Sprinkle the mushrooms over the meat.
- 29. Wash the mizuna.
- 30. Clean the mizuna.
- 31. Shake the mizuna dry.
- 32. Take the remaining marinade.
- 33. Add sea salt.
- 34. Add pepper.
- 35. Mix the mizuna with the marinade, salt, and pepper.
- 36. Tie the salad into small bundles.
- 37. Add the salad bundles to the meat.
- 38. Sprinkle everything with the cooled sesame seeds.
- 39. Serve the dish.
Nutrition per serving
- kcal: 227
- Protein: 23 g · Fett/Fat: 13 g · Carbs: 2 g