Kinloch’s beef salad


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Beef salad

  • 400g of beef fillet, trimmings, cut into strips
  • 12g of sesame seeds
  • 4 handfuls of salad leaves, good quality
  • 4 tbsp of oil, for frying


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
Add 1 tsp 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
Add the salad leaves, toasted sesame seeds, 8 tbsp 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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