Ingredients for 2 people
200g Wagyu beef (thinly sliced)
150g coco beans (freshly blanched and grilled)
150g broccoli (in florets, briefly fried)
1 ripe peach (sliced)
60g white grapes (pitted)
1 small garlic clove (finely chopped)
1 piece of ginger (approx. 2cm, finely sliced)
1/2 cauliflower (finely sliced)
100g cherry tomatoes (quartered)
1 small onion (thinly sliced)
1 fresh red chili (finely sliced)
For the sweet soy-honey chili dressing:
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 small red chili (finely chopped)
50g fresh ginger, sliced
1 garlic clove (finely chopped)
Preparation
Mix the dressing: Mix all the dressing ingredients together in a small bowl. Stir until the honey and soy sauce are combined. Set aside.
Prepare the vegetables: Briefly sauté the broccoli in a hot pan with a little oil until lightly browned and firm to the bite.
Roast the coco beans on the grill or in a griddle pan until lightly roasted. Briefly fry the peach slices and grapes in the pan until lightly caramelized.
Fry the Wagyu beef: Briefly sear the Wagyu beef on both sides in a very hot pan with a little oil (approx. 1–2 minutes per side, depending on the thickness) until lukewarm and tender. Briefly fry the garlic, ginger, and chili to release the flavors.
Assemble the salad: While still warm, combine all ingredients with finely chopped cauliflower, cherry tomatoes, and onion rings and toss in the sauce. Divide between two plates. Arrange the broccoli, coco beans, and peach on top.
Add Wagyu beef: Place the lukewarm Wagyu beef on the salad and drizzle generously with the soy-honey chili dressing.
A salad with an Asian touch that combines the delicate flavors of Wagyu beef with fruity sweetness and spicy heat – perfect for connoisseurs who appreciate something special.
