John Myers
Marinated Beef Strips on Rocket Salad with Pineapple
The perfect marinated beef strips on rocket salad with pineapple recipe with a picture and simple step-by-step instructions.
- 300 g Rumpsteak
- 2 Garlic cloves
- 60 ml Rapeseed oil
- 1 tbsp Raw cane sugar
- 1 tbsp Soy sauce
- Salt and pepper
- 2 Shallots
- 1 tbsp Rice vinegar
- 2 tbsp Rapeseed oil
- 2 tbsp Soy sauce
- 0,25 Pineapple fresh
- 20 g Arugula
- Cut the meat across the fibers into about 5mm thin strips. Peel off the garlic and roughly pound in a mortar. Mix half of it with oil, sugar, soy sauce, salt and pepper in a bowl. Place the meat strips in the marinade and use the Mix your hands and let it steep for about 30 minutes at room temperature.
- In the meantime, peel the shallots, cut in half and cut into coarse strips. Whisk the vinegar, oil and soy sauce in a bowl. Add the shallot strips and knead with the dressing. Peel the pineapple thickly and cut out the stalk. Cut the pulp into 2cm pieces.
- Heat the remaining oil in a pan (or wok). Fry the remaining garlic in it over a high heat for about 1-2 minutes until golden brown, remove.
- Remove the meat from the marinade and fry in portions in the hot oil for about 1-2 minutes on each side. Finally, mix all the strips of meat and the fried garlic in the pan and let it get hot again.
- Spread the rocket on 2 plates. Spread the pineapple pieces and the shallots with dressing on top. Arrange the meat strips on top and serve.
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