What are the main ingredients in Spicy Asian BBQ Beef Salad & Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Spicy Asian BBQ Beef Salad & Fries?

Calories: 788, Carbs: 94 grams, Fat: grams, Protein: 47.9 grams, Sugar: 29.1 grams, Salt: 355 grams

How do I prepare Spicy Asian BBQ Beef Salad & Fries?

FIRST? THE FRIES: Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). ALL TOGETHER NOW: In a bowl, combine the diced avo, the rinsed green leaves, the carrot ribbons, the charred corn, a drizzle of olive oil, and seasoning. A IS FOR AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado and season. MAKE SOME MIELIES: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BBQ BEEF: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips and the grated garlic, and fry until browned, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the BBQ sauce. GRAB A FORK: Plate up the potato fries. Side with the fresh salad topped with the BBQ beef. Sprinkle over the chopped pickled ginger, the picked coriander, and the sliced spring onion. Delish, Chef!

What should be prepared from my kitchen to make Spicy Asian BBQ Beef Salad & Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Spicy Asian BBQ Beef Salad & Fries

Name: Spicy Asian BBQ Beef Salad & Fries
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Asian BBQ sauce-covered beef strips are dished up on a salad medley made from fresh greens, charred corn and carrot ribbons. This is topped with pickled ginger, coriander & spring onion. Sided with crispy thick-cut fries.

Spicy Asian BBQ Beef Salad & Fries

with avocado, pickled ginger & spring onion

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Asian BBQ Sauce
Avocado
Avocados
Beef
Carrot
Corn
Free-Range Beef Schnitzel (without crumb)
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Pickled Ginger
Potato
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Spicy Asian BBQ Beef Salad & Fries

Serves 1

FIRST? THE FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A IS FOR AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado and season.
MAKE SOME MIELIES
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BBQ BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips and the grated garlic, and fry until browned, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the BBQ sauce.
ALL TOGETHER NOW
In a bowl, combine the diced avo, the rinsed green leaves, the carrot ribbons, the charred corn, a drizzle of olive oil, and seasoning.
GRAB A FORK
Plate up the potato fries. Side with the fresh salad topped with the BBQ beef. Sprinkle over the chopped pickled ginger, the picked coriander, and the sliced spring onion. Delish, Chef!

Potato - 200g
Avocado - 1
Corn - 50g
Free-range Beef Schnitzel (without crumb) - 150g
Garlic Clove - 1
Asian BBQ Sauce - 30ml
Green Leaves - 20g
Carrot - 120g
Pickled Ginger - 10g
Fresh Coriander - 3g
Spring Onion - 1

Download the Recipe

Serves 2

FIRST? THE FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A IS FOR AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado and season.
MAKE SOME MIELIES
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BBQ BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips and the grated garlic, and fry until browned, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the BBQ sauce.
ALL TOGETHER NOW
In a bowl, combine the diced avo, the rinsed green leaves, the carrot ribbons, the charred corn, a drizzle of olive oil, and seasoning.
GRAB A FORK
Plate up the potato fries. Side with the fresh salad topped with the BBQ beef. Sprinkle over the chopped pickled ginger, the picked coriander, and the sliced spring onion. Delish, Chef!

Potato - 400g
Avocado - 1
Corn - 100g
Free-range Beef Schnitzel (without crumb) - 300g
Garlic Clove - 1
Asian BBQ Sauce - 60ml
Green Leaves - 40g
Carrot - 120g
Pickled Ginger - 20g
Fresh Coriander - 5g
Spring Onion - 1

Download the Recipe

Serves 3

FIRST? THE FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A IS FOR AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado and season.
MAKE SOME MIELIES
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BBQ BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips and the grated garlic, and fry until browned, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the BBQ sauce.
ALL TOGETHER NOW
In a bowl, combine the diced avo, the rinsed green leaves, the carrot ribbons, the charred corn, a drizzle of olive oil, and seasoning.
GRAB A FORK
Plate up the potato fries. Side with the fresh salad topped with the BBQ beef. Sprinkle over the chopped pickled ginger, the picked coriander, and the sliced spring onion. Delish, Chef!

Potato - 600g
Avocados - 2
Corn - 150g
Free-range Beef Schnitzel (without crumb) - 450g
Garlic Cloves - 2
Asian BBQ Sauce - 90ml
Green Leaves - 60g
Carrot - 240g
Pickled Ginger - 30g
Fresh Coriander - 8g
Spring Onions - 2

Download the Recipe

Serves 4

FIRST? THE FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A IS FOR AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Dice the avocado and season.
MAKE SOME MIELIES
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BBQ BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips and the grated garlic, and fry until browned, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the BBQ sauce.
ALL TOGETHER NOW
In a bowl, combine the diced avo, the rinsed green leaves, the carrot ribbons, the charred corn, a drizzle of olive oil, and seasoning.
GRAB A FORK
Plate up the potato fries. Side with the fresh salad topped with the BBQ beef. Sprinkle over the chopped pickled ginger, the picked coriander, and the sliced spring onion. Delish, Chef!