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Ingredients
Spicy Coconut Beef Tenderloin, Corn and Red Pepper Salad
- Ingredients
- 150 grams black soybean
- 600 grams Beef fillet (trimmed)
- 3 Tbsps soybean oil
- 1 Tbsp soy sauce
- 2 red Bell pepper
- salt
- 1 Romaine lettuce
- 150 grams Corn (canned)
- 150 milliliters Coconut milk (unsweetened)
- 1 tsp Sambal oelek
- soy sauce
- Lime juice
Soak the soybeans in water overnight.
Rinse the meat, pat dry and cut into bite-size pieces. Peel the garlic and ginger and chop finely, mix with the oil and soy sauce and marinate the meat for about 1 hour.
Rinse the peppers, cut in half, remove the seeds and pith and cut into small pieces. Drain the soybeans and cook in boiling salted water until tender. Drain, rinse and drain again.
Trim the lettuce, rinse, shake dry and tear into small pieces. Rinse the corn and drain well.
Remove the meat from the marinade and sear in a hot grill pan. Add the peppers then deglaze with the coconut milk. Stir in the sambal oelek and season with soy sauce and lime juice. Remove from the heat and let cool slightly. Toss with the beans, corn and salad greens, transfer to a serving bowl and serve immediately.