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22 September 2014,18:46 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Crush the peppercorns, coriander seeds and chilli in a mortar with a pestle, then mix with the five-spice powder and sprinkle on a plate. Brush the beef all over with soy sauce, then roll it in the spices to coat evenly.
  • Cut the spring onions into 6 cm/2 ½ inch lengths, then shred finely lengthways. Place in iced water until curled. Drain well,
  • Trim the carrot and cut into very thin diagonal slices. Halve the cucumber, scoop out and discard the seeds, then slice the flesh thinly. Trim the radishes and cut into flower shapes.
  • Thinly slice the onion and roughly shred the Chinese leaves. Toss all the vegetables together in a large salad bowl.
  • Heat the oil in a frying pan and fry the garlic and lemon grass until golden. Add the beef and cook for 5 minutes, turning once. Remove from the heat.
  • Slice the beef thinly and toss into the salad with the mint and coriander. Mix together the dressing ingredients and stir into the pan, then spoon over the salad. Serve immediately.


  • 2 teaspoon black peppercorns
  • 2 teaspoon coriander seeds
  • 2 dried red bird's eye chilli
  • 1 teaspoon Chinese five-spice powder
  • 500 grams beef fillet
  • 2 tablespoon dark soy sauce
  • 8 spring onions
  • 2 carrots
  • 1 cucumber
  • 10 radishes
  • 2 red onions
  • 1 head Chinese leaves
  • 4 tablespoon groundnut oil
  • 2 garlic clove, crushed
  • 2 teaspoons finely chopped lemon grass
  • 2 tablespoon chopped fresh mint
  • 2 tablespoon chopped fresh coriander


  • 5 tablespoon lime juice
  • 2 tablespoon light soy sauce
  • 2 teaspoon soft light brown sugar
  • 2 teaspoon sesame oil

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