Ginger Scotch Beef with Sweet Potato Salad
8 thin Scotch Beef steaks, each approx. 65 g (2 1/2 oz) i.e. minute steak or sliced topside
3 tbsp finely grated fresh ginger
3 tbsp olive oil
4 bulbs pak choi, halved lengthwise
750 g (1 lb 10 oz) sweet potatoes, peeled
Juice of half a lemon
2-3 tbsp sweet chilli sauce
Freshly ground black pepper
Temperature: Preheated oven: 200 oC /Fan 180 oF / Gas Mark 6
- Place the beef in a single layer in a shallow dish. Sprinkle on 2 tbsp ginger with 1 tbsp olive oil. Season with some black pepper. Leave to soak up the flavours for 30 minutes.
- Prepare the potato salad. Cut the potatoes into large chunks, place in a roasting dish and drizzle over 1 tbsp olive oil, tossing well to coat. Roast for 15 minutes then add the pak choi, drizzled with the remaining olive oil and cook for a further 15 minutes or until the potatoes are tender, tinged golden brown and the greens wilted.
- Cook the marinated steaks under a hot grill or on a barbecue for 1-2 minutes on each side or until done to your liking.
- Spoon the potatoes and greens onto serving plates and top with the steak. Whisk the remaining ginger, sweet chilli sauce and lemon juice into the hot roasting pan to make a warm dressing. Spoon over the steak salads.
For a stir-fry alternative, strips of rump can be used or ask your butcher for the tail end off-cut from fillet of beef for a real bargain and treat! Simply stir-fry in a little hot oil for 2-3 minutes or cooked to your liking. Add sliced mushrooms or halved baby corns or sugar snap peas to the pan for extra vegetables.
For a short cut, use the ready prepared fresh ginger in jars. A great store cupboard stand-by!
The bite of fresh ginger cuts into the sweet potato perfectly, a well-balanced warm salad ideal and simply made for enjoying with guests too. As an alternative to beef, use pork escalope.