for 4 person

Salad

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

Dressing

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

Entrecôtes

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

How it's done

Salad

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.

Dressing

Puree the coriander with all the other ingredients up to and including the rice syrup, season the dressing with salt, drizzle over the salad.

Entrecôtes

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.

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