Cambodian Black Pepper Beef Salad
So this delish recipe first appeared in the little Doterra ebook I created last Christmas. (As in 2016!) Can you believe we are half way to next Christmas already? Yikes. I am about to cook this in Lugano Switzerland for a world class seven star chef to demonstrate to him how great the oils are for flavour enhancement in a lot of dishes...if you are not all over the doterra story yet, it is TIME to cross over. You can read all about it HERE.
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Thanks to Tash from Little Bit of Thyme for this image.
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- 2 Porterhouse steaks or similar, approx 500g
- Water for steaming
- 3-4 garlic cloves
- 60 Grams fresh ginger
- 40 Grams Coconut Sugar
- 40 Grams tamari sauce
- 20 Grams fish sauce
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches Pink Salt Flakes BUY
- 10-15 drops doTERRA Oils black pepper BUY
- 10 drops doTERRA Oils lime oil BUY
- 100 Grams fresh lime juice
- Rocket, spinach or lettuce leaves of choice
- Sliced grape tomatoes
- Diced red, yellow, orange capsicum
- 3 spring onions sliced on the angle
- 1 Lebanese cucumber, sliced
- ¼ red onion, finely diced
Place steaks into Stasher bag.
Place all other dressing ingredients into Thermomix bowl and blend 20 sec/speed 10.
Pour out half of the dressing into a container until use.
Pour the remaining dressing into the Stasher bag with the meat. Press out all of the air and seal the bag making sure the dressing is coating the meat.
Refrigerate for a couple of hours or longer.
Place 1L water approx into Thermomix bowl and place Stasher bag into Varoma dish. Steam the meat in the bag with the marinade 20 min/100°C/speed 3.
Meanwhile heat a grill pan to a very high temperature and prepare the salad ingredients.
Arrange all salad ingredients onto a platter or individual serving dishes.
Remove the steak from the Stasher bag and char on the heated grill pan on each side, just until you have the desired grill marks. Slice steak and serve over salad, drizzling with the reserved dressing to taste.
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