Oriental Beef Salad with Fennel Tops

  • Serves

  • Prep

    10 mins
  • Cook

    5 mins



  1. Thinly slice (julienne) the carrots, salad onions and cucumber and set aside
  2. Slice the unearthed British Air Dried Beef into strips
  3. Using a little olive oil (1 tbsp), heat a wok to a high heat, then stir fry the bean sprouts for about 3-4 mins
  4. Make up the dressing by mixing the soy sauce, mirin, remaining olive oil and pomegranate molasses
  5. Arrange the Fennel Tops and Sweet Leaves on the plate
  6. Sprinkle over the carrots, cucumber and beef
  7. Scatter over the sesame seeds
  8. Add the Fennel Tops
  9. Pour over the dressing, then serve

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