A refreshing, light summer salad; it takes about 20 minutes to prepare and serves 2–3 people.
Ingredients
For the salad:
300g beef, thinly sliced (steak or fillet)
250g fresh pineapple, cut into large cubes
Small bunch of fresh cilantro
2 red chili peppers, sliced into rings
1 teaspoon toasted sesame seeds
3 cloves garlic, minced
For the dressing:
2 tablespoons soy sauce
1 tablespoon hot oil (chili oil)
1 tablespoon vinegar (rice or apple cider)
1 teaspoon sugar or honey
Juice of half a lemon
1 teaspoon sesame oil
Preparation
Beef: Marinate the beef with a spoonful of soy sauce and a little garlic for 10 minutes.
Pineapple: In a hot pan (with little to no oil), grill the pineapple cubes for 2–3 minutes on each side until golden. This intensifies their sweetness. Remove and set aside.
Beef: In the same pan over high heat, cook the beef for just 1–2 minutes so it doesn’t dry out.
Dressing: In a bowl, mix the soy sauce, chili oil, vinegar, sugar, lemon juice, sesame oil, and the remaining garlic.
Assembly: Place the beef and pineapple in a large bowl, add the dressing, cilantro, and chili peppers, and toss gently.
Sprinkle with sesame seeds and serve warm or cold. Tips
Slice the meat against the grain to ensure tenderness.
To reduce the heat, use less chili oil and remove the chili seeds.
You can substitute the meat with chicken or shrimp.
Approximately 300 to 350 calories per serving (rough estimate).