Marcello Tully's simple yet elegant beef with sesame salad recipe is inspired by flavours of East Asia, with a soy, ginger and chilli dressing proving the perfect partner to quickly seared beef trimmings and toasted sesame seeds. The dressing recipe will make more than you need, but can be kept for up to 1 week in the fridge for use in other dishes. The beauty of this salad is that you can make it as refined (or unrefined) as you want - Marcello uses a pastry ring to create an attractive finish in his version.
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To start the dish, make the dressing. Place a pan over a medium heat, add the oil and once hot, add the garlic, chillies and ginger. Sweat for 2-3 minutes, then add the vinegar, caster sugar and pineapple juice and bring to the boil
Add 1 teaspoon of cold water to the cornflour to make a paste and whisk into the liquid. Add the remaining ingredients, simmer for 5 minutes and remove from the heat. Allow to cool completely before using
To prepare the beef, place a pan over a very high heat add the oil. Once hot, add the beef strips, fry for 1-2 minutes, then remove and drain on kitchen paper. In a separate dry frying pan, toast the sesame seeds until golden, stirring continuously for 2-3 minutes. Remove the seeds from the pan and allow to cool
Add the salad leaves, toasted sesame seeds, 8 tablespoons of dressing and the drained beef strips to a bowl and mix lightly. Place an 8cm metal ring into the centre of each plate and arrange the salad mix in the centre, lightly pressing down to level the surface
4 handfuls of salad leaves, good quality
5
Just before serving, lift away the pastry cutter to reveal a nice neat salad stack. Spoon some more dressing around the salad and serve
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
Get all the latest recipes straight to your inbox
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Kinloch’s beef salad
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Kinloch’s beef salad