Crispy Beef salad with Tenderstem® broccoli
Method
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Place Australian grain fed beef flank strips in a glass bowl. Add roasted sesame oil and fish sauce, toss well. Marinate for 15 minutes.
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Sift the corn starch and toss into the beef mixture. Remove access corn starch. Fry the beef mixture in hot oil.
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Remove from oil when the bubbles start to cease up. Place on paper towels to get rid of access oil.
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Add Tenderstem® broccoli to salty hot water in saucepan, blanch until vibrant green and still crunchy.
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Remove Tenderstem® broccoli from hot water and transfer to bowl of ice water to stop cooking and maintain the colour of the Tenderstem® broccoli.
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In a glass bowl mix oyster sauce and sweet chili sauce until blended well. Add Tenderstem® broccoli and then beef (while still hot) and toss until well coated with the sauce mixture.
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Sprinkle the roasted sesame and scallion on top and toss.
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Top each crostini with a small amount of the crispy beef, Tenderstem® broccoli and caramelised walnut. Garnish with a cilantro leaf and roasted red pepper. This step is optional!
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
