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Beef entrecôte with green salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 282
  • Fat about 15g
  • Carbohydrates about 11g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 400 g broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
  • salted water, boiling
  • 300 g celery, thinly sliced
  • 0.25 tsp salt
  • 250 g mini cucumbers, diagonally sliced
  • 0.5 bunch coriander, roughly chopped
  • 90 g plain yoghurt
  • 2 cm ginger, finely grated
  • 2 tbsp lime juice
  • 1.5 tsp rice syrup
  • 0.25 tsp salt
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 beef entrecôtes (each approx. 150 g)
  • 0.25 tsp salt
  • 1 tbsp rice syrup
  • 2 tsp black sesame seeds
  • 1 cm ginger, finely grated
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And that's how it's done
And that's how it's done
Cook the broccoli in boiling salted water for approx. 4 mins., drain, plunge immediately into ice-cold water, drain. Mix the broccoli, celery and cucumber in a bowl, season with salt, serve on a platter.
Puree the coriander with all the other ingredients up to and including the rice syrup, season the dressing with salt, drizzle over the salad.
Heat the oil in a frying pan. Salt the meat, fry for approx. 2 mins. on each side, remove. Mix the rice syrup and ginger, coat the meat with the marinade, leave to rest for approx. 5 mins. Carve the entrecôtes into slices, serve on top of the salad, sprinkle with the sesame seeds.

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