Beef Salad with Peanuts

Ingredients

• 5 g clarified butter (1 tsp)
• 400 g roast beef
• 250 g large carrots (2 large carrots)
• 250 g green beans
• 200 g Broccoli florets
• 2 Spring Onions
• 1 Garlic clove
• 10 g ginger (1 piece)
• 6 tbsp lemon juice
• 4 tbsp rapeseed oil
• 1 tsp Sesame oil
• 10 g raw cane sugar (1 tsp)
• Salt
• Pepper
• 1 green pepperoni
• 50 g roasted peanut kernels

Instructions

1. 1.

   Heat clarified butter in a roasting pan. Brown roast beef on all sides over high heat for about 5 minutes. Then continue cooking in a preheated oven at 160 °C (convection 140 °C; gas: level 2) on the middle rack for about 20 minutes. Remove and let rest wrapped in foil at 80 °C.

2. 2.

   Meanwhile peel carrots and cut into sticks. Wash and trim green beans. Rinse broccoli. Trim, wash and slice spring onions into rings.

3. 3.

   Cook green beans in boiling salted water for about 8 minutes. In a second pot blanch carrots and broccoli for 4 minutes. Then drain, shock in cold water and let dry.

4. 4.

   Peel and finely chop garlic and ginger.

5. 5.

   For the dressing mix lemon juice, rapeseed oil, sesame oil, sugar, ginger, garlic, salt and pepper. Toss prepared salad ingredients with half of the dressing.

6. 6.

   Wash, trim and slice green pepperoni into thin rings.

7. 7.

   Slice roast beef across the grain into thin slices and gently combine with the salad. Arrange on a large plate, drizzle remaining dressing, and sprinkle with peanuts and pepperoni rings.