Marcello Tully's simple yet elegant beef with sesame salad recipe is inspired by flavours of East Asia, with a soy, ginger and chilli dressing proving the perfect partner to quickly seared beef trimmings and toasted sesame seeds. The dressing recipe will make more than you need, but can be kept for up to 1 week in the fridge for use in other dishes. The beauty of this salad is that you can make it as refined (or unrefined) as you want - Marcello uses a pastry ring to create an attractive finish in his version.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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To start the dish, make the dressing. Place a pan over a medium heat, add the oil and once hot, add the garlic, chillies and ginger. Sweat for 2-3 minutes, then add the vinegar, caster sugar and pineapple juice and bring to the boil
1 garlic clove, finely chopped
1/4 red chilli, finely chopped
1/4 green chilli, finely chopped
15g of fresh ginger, finely chopped
1/2 tbsp of sesame oil
50g of white wine vinegar
50g of caster sugar
125ml of pineapple juice
Add 1 teaspoon of cold water to the cornflour to make a paste and whisk into the liquid. Add the remaining ingredients, simmer for 5 minutes and remove from the heat. Allow to cool completely before using
8g of cornflour
1/2 tbsp of soy sauce
1/2 tbsp of oyster sauce
1 tsp black treacle
1 dash of Tabasco
1 dash of Worcestershire sauce
To prepare the beef, place a pan over a very high heat add the oil. Once hot, add the beef strips, fry for 1-2 minutes, then remove and drain on kitchen paper. In a separate dry frying pan, toast the sesame seeds until golden, stirring continuously for 2-3 minutes. Remove the seeds from the pan and allow to cool
4 tbsp of oil, for frying
400g of beef fillet, trimmings, cut into strips
12g of sesame seeds
Add the salad leaves, toasted sesame seeds, 8 tablespoons of dressing and the drained beef strips to a bowl and mix lightly. Place an 8cm metal ring into the centre of each plate and arrange the salad mix in the centre, lightly pressing down to level the surface
4 handfuls of salad leaves, good quality
Just before serving, lift away the pastry cutter to reveal a nice neat salad stack. Spoon some more dressing around the salad and serve
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