Nashi adds a hint of sweetness to this crunchy Mexican beef salad.
- Combine garlic, ground herbs and spices, sugar and 2 tablespoons rice bran oil in a glass or ceramic dish. Add beef. Stir to coat. Cover. Refrigerate for 2 hours, if time permits, to marinate.
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a baking tray. Cut each tortilla into 1cm-thick strips. Spray with oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Meanwhile, heat a wok over medium- high heat. Add 2 teaspoons remaining rice bran oil. Swirl to coat. Add 1⁄2 the beef mixture. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat with remaining rice bran oil and beef. Drizzle beef with 1 tablespoon lemon juice.
- Combine cabbage, fennel, nashi and beef in a large bowl. Add combined extra virgin olive oil and remaining lemon juice. Toss to combine. Divide among serving dishes. Top with tortilla crisps. Sprinkle with cheese. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set