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Chilled Beef & Veggie Bowl with Honey Mala Sauce
Chilled Beef & Veggie Bowl with Honey Mala Sauce – Recipe

Cold finely sliced beef is a staple within many cuisines. Here, it is used as the body of a salad that is full of appealing textures and flavours. The base of the salad contains bitter and peppery leaves, aromatic fresh herbs, toasty fried peanuts, spicy chilli and sliced vegetables. The combination is lifted by a vibrant mala vinaigrette containing honey, Sichuan peppercorns, chilli flakes and lime to deliver a signature numbing spice and tangy kick.

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Ingredients per serve

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What you need

Cold finely sliced beef is a staple within many cuisines. Here, it is used as the body of a salad that is full of appealing textures and flavours. The base of the salad contains bitter and peppery leaves, aromatic fresh herbs, toasty fried peanuts, spicy chilli and sliced vegetables. The combination is lifted by a vibrant mala vinaigrette containing honey, Sichuan peppercorns, chilli flakes and lime to deliver a signature numbing spice and tangy kick.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Honey mala sauce

    • Heat the peanut oil in a saucepan over medium heat. Add the ginger, star anise, cinnamon, eschalot, garlic, Sichuan peppercorns and chilli flakes. Fry gently until softened and highly fragrant.
    • Remove from the heat and allow to cool slightly. Add the Knorr Chinese Honey Soy, honey, Knorr Thai Lime Powder and sesame oil.
    • Remove the star anise, then blend the mixture until smooth. Set aside.

  3. To assemble

    • Arrange the sliced beef rump on a serving plate. Top with mesclun lettuce, onion, purple cabbage, coriander, cucumber, celery, red chilli, peanuts and lotus root.
    • Serve the honey mala sauce on the side.
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