This easy Asian-inspired salad is packed with flavour. Juicy beef rump strips are tossed in a sticky soy sauce and laid on top of a salad consisting of baby potatoes, charred pineapple, and crunchy peanuts. Flecked with fresh mint, coriander, and chilli, to make this the ultimate beef strip salad!
Sweet & Spicy Beef Salad
Sweet & Spicy Beef Salad
with baby potatoes, charred pineapple & peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Free-range Beef Rump Strips
- Fresh Chilli
- Fresh Chillies
- Fresh Pineapple Fingers
- Lemon
- Lemons
- Mixed Herbs
- Peanuts
- Salad Leaves
- Sticky Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTAYTO, POTAHTO
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover to keep warm.
WHILE THE TATERS ARE BOILING…
Roughly chop the Peanuts. Rinse and pick the herbs. Rinse and roughly shred the salad leaves.
GOING NUTS
Place a pan over a medium heat with the chopped Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
FRIED FINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
STICKY STRIPS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When the pan is hot, add the beef strips and fry for 1-2 minutes per side until browned. Remove from the heat and add the sticky soy and ½ the sliced chilli (to taste) to the pan. Toss until the beef is coated.
IT’S A TOSS-UP
In a salad bowl, combine the shredded salad leaves, the cooked baby potatoes, ½ the picked mixed herbs, seasoning, the juice of 1 Lemon wedge, and a drizzle of oil.
THERE YOU HAVE IT
Make a bed of the baby potato salad. Top with the Beef strips with any remaining sauce and the charred pineapple pieces. Sprinkle over the remaining mixed herbs, the toasted Peanuts, and the remaining chilli (to taste). Serve with a lemon wedge. Yum!
POTAYTO, POTAHTO
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover to keep warm.
WHILE THE TATERS ARE BOILING…
Roughly chop the Peanuts. Rinse and pick the herbs. Rinse and roughly shred the salad leaves.
GOING NUTS
Place a pan over a medium heat with the chopped Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
FRIED FINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
STICKY STRIPS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When the pan is hot, add the beef strips and fry for 1-2 minutes per side until browned. Remove from the heat and add the sticky soy and ½ the sliced chilli (to taste) to the pan. Toss until the beef is coated.
IT’S A TOSS-UP
In a salad bowl, combine the shredded salad leaves, the cooked baby potatoes, ½ the picked mixed herbs, seasoning, the juice of 2 Lemon wedges, and a drizzle of oil.
THERE YOU HAVE IT
Make a bed of the baby potato salad. Top with the Beef strips with any remaining sauce and the charred pineapple pieces. Sprinkle over the remaining mixed herbs, the toasted Peanuts, and the remaining chilli (to taste). Serve with a lemon wedge. Yum!
POTAYTO, POTAHTO
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 25-30 minutes until cooked through and soft. Remove from the heat and drain. Cover to keep warm.
WHILE THE TATERS ARE BOILING…
Roughly chop the Peanuts. Rinse and pick the herbs. Rinse and roughly shred the salad leaves.
GOING NUTS
Place a pan over a medium heat with the chopped Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
FRIED FINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
STICKY STRIPS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When the pan is hot, add the beef strips and fry for 1-2 minutes per side until browned. Remove from the heat and add the sticky soy and ½ the sliced chilli (to taste) to the pan. Toss until the beef is coated.
IT’S A TOSS-UP
In a salad bowl, combine the shredded salad leaves, the cooked baby potatoes, ½ the picked mixed herbs, seasoning, the juice of 3 Lemon wedges, and a drizzle of oil.
THERE YOU HAVE IT
Make a bed of the baby potato salad. Top with the Beef strips with any remaining sauce and the charred pineapple pieces. Sprinkle over the remaining mixed herbs, the toasted Peanuts, and the remaining chilli (to taste). Serve with a lemon wedge. Yum!
POTAYTO, POTAHTO
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 25-30 minutes until cooked through and soft. Remove from the heat and drain. Cover to keep warm.
WHILE THE TATERS ARE BOILING…
Roughly chop the Peanuts. Rinse and pick the herbs. Rinse and roughly shred the salad leaves.
GOING NUTS
Place a pan over a medium heat with the chopped Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside.
FRIED FINEAPPLE
Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside.
STICKY STRIPS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When the pan is hot, add the beef strips and fry for 1-2 minutes per side until browned. Remove from the heat and add the sticky soy and ½ the sliced chilli (to taste) to the pan. Toss until the beef is coated.
IT’S A TOSS-UP
In a salad bowl, combine the shredded salad leaves, the cooked baby potatoes, ½ the picked mixed herbs, seasoning, the juice of 4 Lemon wedges, and a drizzle of oil.
THERE YOU HAVE IT
Make a bed of the baby potato salad. Top with the Beef strips with any remaining sauce and the charred pineapple pieces. Sprinkle over the remaining mixed herbs, the toasted Peanuts, and the remaining chilli (to taste). Serve with a lemon wedge. Yum!
Frequently Asked Questions
What is the preparation time for Sweet & Spicy Beef Salad?
The preparation time for Sweet & Spicy Beef Salad with baby potatoes, charred pineapple & peanuts is between 20 and 35 minutes.
What is the total time required to make Sweet & Spicy Beef Salad with baby potatoes, charred pineapple & peanuts?
The total time required to make Sweet & Spicy Beef Salad with baby potatoes, charred pineapple & peanuts is between 40 and 55 minutes.
How many servings does Sweet & Spicy Beef Salad provide?
4 servings
What are the main ingredients in Sweet & Spicy Beef Salad?
Baby Potatoes, Beef, Free-range Beef Rump Strips, Fresh Chilli, Fresh Chillies, Fresh Pineapple Fingers, Lemon, Lemons, Mixed Herbs, Peanuts, Salad Leaves, Sticky Soy
What is the nutritional information of Sweet & Spicy Beef Salad?
Calories: 710, Carbs: 72 grams, Fat: grams, Protein: 42.1 grams, Sugar: 35.9 grams, Salt: 1394 grams
How do I prepare Sweet & Spicy Beef Salad?
THERE YOU HAVE IT: Make a bed of the baby potato salad. Top with the beef strips with any remaining sauce and the charred pineapple pieces. Sprinkle over the remaining mixed herbs, the toasted peanuts, and the remaining chilli (to taste). Serve with a lemon wedge. Yum! POTAYTO, POTAHTO: Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover to keep warm. WHILE THE TATERS ARE BOILING…: Roughly chop the peanuts. Rinse and pick the herbs. Rinse and roughly shred the salad leaves. GOING NUTS: Place a pan over a medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. FRIED FINEAPPLE: Return the pan to a high heat. When hot, fry the pineapple pieces for 2-3 minutes per side until charred. Remove from the pan and set aside. STICKY STRIPS: Return the pan to a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When the pan is hot, add the beef strips and fry for 1-2 minutes per side until browned. Remove from the heat and add the sticky soy and ½ the sliced chilli (to taste) to the pan. Toss until the beef is coated. IT’S A TOSS-UP: In a salad bowl, combine the shredded salad leaves, the cooked baby potatoes, ½ the picked mixed herbs, seasoning, the juice of 2 lemon wedges, and a drizzle of oil.
What should be prepared from my kitchen to make Sweet & Spicy Beef Salad?
Baby Potatoes, Beef, Free-range Beef Rump Strips, Fresh Chilli, Fresh Chillies, Fresh Pineapple Fingers, Lemon, Lemons, Mixed Herbs, Peanuts, Salad Leaves, Sticky Soy
How many calories does Sweet & Spicy Beef Salad have?
710 calories
How much fat content does Sweet & Spicy Beef Salad have?
grams
Woolies Products in this dish
