Cabbage, fennel and Mexican spiced beef salad

Recipes / Salads

Nashi adds a hint of sweetness to this crunchy Mexican beef salad.

Recipe «Cabbage, fennel and Mexican spiced beef salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 garlic cloves, crushed, 2 tsp ground coriander, 1/2 tsp dried oregano, 3 tsp ground cumin, 3 tsp smoked paprika , 1/4 tsp hot chilli powder, 1/2 tsp brown sugar, 1/4 cup rice bran oil , 600g beef rump steak, very thinly sliced, 3 flour tortillas, Olive oil cooking spray, 1/4 cup lemon juice, 1/2 green cabbage, finely shredded, 1 fennel bulb, trimmed, thinly sliced, 1 nashi, quartered, cored, thinly sliced, 1 tbsp extra virgin olive oil.

Ingredients:

  • 2 garlic cloves, crushed 
  • 2 tsp ground coriander 
  • 1/2 tsp dried oregano 
  • 3 tsp ground cumin 
  • 3 tsp smoked paprika 
  • 1/4 tsp hot chilli powder 
  • 1/2 tsp brown sugar 
  • 1/4 cup rice bran oil 
  • 600g beef rump steak, very thinly sliced 
  • 3 flour tortillas 
  • Olive oil cooking spray 
  • 1/4 cup lemon juice 
  • 1/2 green cabbage, finely shredded 
  • 1 fennel bulb, trimmed, thinly sliced 
  • 1 nashi, quartered, cored, thinly sliced 
  • 1 tbsp extra virgin olive oil 
  • 50g mozzarella, finely grated 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.