Asian roast beef salad with spinach

Ingredients for 2 servings:

• 400 g roast beef
• 5 shiitake mushrooms, dried
• 60 g spinach
• 50 g cashew nuts
• ½ red bell pepper
• 1 ½ tbsp sesame oil, dark (from roasted seeds)
• 3 tbsp oyster sauce
• 1 ½ tbsp sherry (medium sweet)
• Coriander, fresh, as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

A delicious Asian salad with beef, fresh spinach, cashews and Asian shiitake mushrooms.

To prepare, pour hot water over the dried shiitake mushrooms and let them soak for a while until they are nice and juicy. Season the roast beef well on all sides with pepper and salt, sear it on all sides and then cook in the oven (180°C) until the internal temperature has reached around 60°C. Remove the roast beef from the oven, wrap it in aluminum foil, let it rest for about 20 minutes and then cut it into thin slices. For the dressing, mix together the sesame oil, oyster sauce and sherry. Cut the spinach (remove the stems), the soaked mushrooms (remove the stems) and the bell pepper into strips, place them in a suitable bowl along with the roast beef and cashews and toss well with the dressing. Serve with some fresh coriander.