Peppered Beef Salad


  • 4 4-oz / 115-g fillet steaks
  • 2 tbsp. black peppercorns, crushed
  • 1 tsp. Chinese five spice powder
  • 4 oz / 115 g / 3/4 cup bean sprouts
  • 1-inch / 2.5 -m piece ginger, chopped finely
  • 4 shallots, sliced finely
  • 1 red bell pepper, seeded and sliced thinly
  • 3 tbsp. Thai soy sauce
  • 2 fresh red chilies, seeded and sliced
  • 1/2 lemongrass stalk, chopped finely
  • 3 tbsp. vegetable or peanut oil
  • 1 tbsp. sesame oil

( Cooking Measurement Chart )


Wash the steaks and pat dry on paper towels. Mix the peppercorns with the five spice and press onto all sides of the steak. Cook on a grill pan or under a broiler for 2-3 minutes each side, or until cooked to your liking.

Meanwhile mix the bean sprouts, half the ginger, the shallots, and bell pepper together and divide between 4 plates. Mix the remaining ginger, soy sauce, chilies, lemongrass, and oils together.

Slice the beef and arrange on the vegetables. Drizzle with the dressing and serve immediately.

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