Beef entrecôte with green salad

Beef entrecôte with green salad

Total: 30 min. | Active: 30 min.
Nutritional value / person: 282 kcal
, Fat: 15 g
, Carbohydrate: 11 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
salted water, boiling
300 g celery, thinly sliced
250 g mini cucumbers, diagonally sliced
¼ tsp salt


½ bunch coriander, roughly chopped
2 cm ginger, finely grated
90 g plain yoghurt
2 tbsp lime juice
2 tbsp sesame oil
1 ½ tsp rice syrup
¼ tsp salt


1 tbsp olive oil
2 beef entrecôtes (each approx. 150 g)
¼ tsp salt
1 tbsp rice syrup
1 cm ginger, finely grated
2 tsp black sesame seeds
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How it's done

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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.

Good to know
Tip: Instead of black sesame seeds, use white sesame seeds.

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