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🍽️ Crispy Roastbeef with Fresh Vegetable Salad

582 kcal · 30 min · 4 servings

Ingredients

• 700 g roast beef (well-aged)
• 1 tbsp ghee
• 300 g mixed salad greens (to your liking)
• 2 red chili peppers (cleaned, seeded and finely chopped)
• 6 tbsp lemon juice
• 6 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp fish sauce (Asian grocery store)
• 1 tsp cane sugar
• 1 tsp ginger (freshly grated)
• 1 garlic clove (finely chopped)
• salt
• pepper (from the mill)
• 100 g cashew nuts (dry roasted and coarsely chopped)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Heat an oven-safe pan very hot and add some butter fat.
3. 3. Sear the roast beef on each side until it is brown.
4. 4. Place the pan in the preheated oven for about 15 minutes.
5. 5. Remove the meat and wrap it in aluminum foil.
6. 6. Let the meat rest for 5 minutes.
7. 7. Whisk all the dressing ingredients together in a bowl.
8. 8. Season the dressing with salt and pepper to taste.
9. 9. Toss the prepared salad ingredients with half of the dressing.
10. 10. Slice the roast beef thinly across the grain.
11. 11. Gently mix the meat slices with the salad.
12. 12. Arrange everything on a large platter.
13. 13. Drizzle the salad with the remaining dressing.
14. 14. Sprinkle cashew nuts over the top.

Nutrition per serving

• kcal: 582
• Protein: 46 g · Fett/Fat: 40 g · Carbs: 10 g