This is a summertime favourite, and makes use of the BBQ and Japanese Teppanyaki style cooking.
Ingredients
- 800g lean top-quality beef - diced into approximately 2cm cubes
- 1 large (or 2 medium) kumera (sweet potato) sliced about 1cm thick
- 200g mixed leaf salad leaves
- Half cup vinaigrette salad dressing (1 part olive oil, 2 parts red wine vinegar, pepper & salt to taste)
Method
- Marinate the beef in a combination of soy sauce, red wine, garlic and pepper for 2-8 hours before cooking.
- Pre-heat the BBQ (or large fry-pan) and cook the kumera slowly on both sides using the hotplate with a little oil .
- When the kumera is ready remove and set aside but keep warm.
- Turn the BBQ hotplate to high and stir-fry the cubed beef for 30-60 seconds so the outside is seared, and the inside is lightly cooked or a bit rare.
- Put the mixed leaf salad leaves into a large bowl, add the kumera and beef.
- Dress with the vinaigrette salad dressing and toss lightly.
- Serve with crusty bread.
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| An individual serve |
