Adapted from Bill Granger’s Everyday Asian Cookbook. I have mentioned before that I love the simplicity of this cookbook. A bright, simple to prepare and healthy weeknight meal. This would be great to make for guests as you can prepare everything in advance.
I altered parts of the recipe to make it more apartment friendly by poaching the beef in a liquid I created below that tasted delicious as a comforting broth the following day. The original recipe does not call for avocado or sesame seeds, I think both rounded the meal out to be more satisfying.
Ingredients (serves 2)
- Beef eye fillet / tenderloin, sliced into individual steaks
- 1/2 avocado
- 1 bunch asparagus
- Large handful sugar snap peas
- Approx. 1.5 teaspoons black sesame seeds, lightly toasted in a dry pan
- 1 orange, peeled and sliced into round segments
- 1/2 small red onion, finely sliced
- Bunch of fresh cilantro and / or basil
- 3 tbsp fresh orange juice
- 3 tbsp extra-virgin olive oil
- 3 tsp red wine vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp finely chopped ginger
- 1/2 tsp light brown sugar
- 4 whole smashed garlic cloves
- 1 large yellow onion, sliced
- 2 large knobs ginger, peeled and sliced
- 4 -5 generous teaspoons hoisin sauce
- A few generous glugs soy sauce
Prepare the salad dressing and set aside.
Sweat the onions, ginger and garlic in a large pot. Once the onions are softening add in enough water so that you can fully submerge the beef later. Add some spoonfuls of the Hoisin sauce and soy sauce to the water and bring to a boil. Once boiling turn the temperature down to a simmer and taste, add soy or extra Hoisin as needed. Allow to simmer for approx. 10-20 minutes to let the flavors combine.
Meanwhile, chop the ends off the asparagus and cut in half. Slice the oranges, avocado, onion and chop the cilantro and place in serving dish. Peel the ends off the sugar snap peas then place in steamer on top of simmering broth. If you don’t have a steamer you can add them directly to the broth to blanch for about 2 minutes. Cover and steam until bright green, about 3-5 minutes to maintain crispness. Remove and add with the oranges, herb and avocado salad mix.
Bring the broth back up to a boil, add the beef fillets, cover and immediately turn off heat. This will allow the beef to gently poach in the hot broth. Depending on thickness the beef will take anywhere between 7-15 minutes to poach to reach about medium-rare. Remove from the broth and slice.
Gently toss some of the salad dressing through the salad mix and sprinkle some of the toasted sesame seeds. Serve the salad into individual bowls, then place the sliced beef on top. Drizzle extra dressing over the beef along with extra sesame seeds if desired.