Ingredients
- 600g Tender Cut Beef (medium sliced)
- 3 Eggs (hard boiled)
- 2 Tomatoes (medium size)
- 1 Bunch Watercress
- 1 Onion (medium size) (cut to half rings)
- 1 Clove Garlic (crushed)
- 2 Tablespoons of Oil (for cooking)
- 3 Tablespoons of Raw Sugar
- 3 Tablespoons of Oyster Sauce
- 3 Tablespoons of Soy Sauce
- 1/3 Cup of Water
- Vinaigrette (oil, salt, lemon)
- White Rice (Pre-cooked or uncooked)
- Brown Rice (Packet pre-cooked)
- Quinoa (Packet pre-cooked)
- Wild Rice (Packet pre-cooked) (optional)
- 1 Lentils (Canned)
- Cracked Pepper
Method
- Note: The Salad of Eurasia has unique flavor combination, cultural inspiration, and elegant presentation of the salad. This salad is best enjoyed with chilled ingredients. The salad greens, tomatoes, and boiled eggs are served cold, while the beef sauté is served warm, creating a delightful contrast of textures and temperatures.
- Top Ingredients: Place hard boiled eggs (peeled) and washed tomatoes into refrigerator to chill.
- Rice: Prepare 5 Grains Rice (Delta Mix formula of white rice, brown rice, wild rice (optional), quinoa and lentils. This food base uses prepared (pre-cooked) grains and lentils (except for the white rice which is easy to cook). Add two cups of white rice to cooker. When white rice is cooked, use the Delta Mix grains ratio (3Wr : 1Br : 1Ln : 1Q : ½Wildr (when cooked)) to combine ingredients. Heat in microwave on high for 3 minutes. While rice is hot, fold through one tablespoon of butter or margarine per person. Set aside.
- Beef. Heat oil in frypan. Cook onions and garlic til lightly golden. Then add sugar and stir through to begin caramelisation process. Fold in sliced beef and gently mix in oyster sauce, soy sauce, and fish sauce. Stir fry ingredients for 5 minutes until beef is seared and caramelised. Add ⅓ cup of water, stir through, and allow to simmer on medium heat for about 10 minutes until to desired reduction of a sticky caramel texture. Set aside.
- Salad: Rinse and strain watercress. Prepare into sprigs 4-6 cms in length. Toss in a vinaigrette of oil, salt, and lemon. nb. If watercress is unavailable, substitute mesclun lettuce, baby rocket, or other leaf mix.
- Assemble the dish. Portion a layer of 5 grains rice on the plate (one plate per person). Lay watercress on top. Cut tomatoes into wedges (six pieces each). Cut boiled eggs into quarter-size wedges. Neatly decorate the plate with egg and tomato pieces (6 of each per person) leaving a small circle in the center for the beef. Place a portion of the warm caramelised beef over salad. Sprinkle with cracked pepper.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
