Asian-style Pickled Red Onion and Grilled Beef Salad

Asian-style Pickled Red Onion and Grilled Beef Salad


  • 1 large red onion, thinly sliced
  • 4 tablespoons rice vinegar
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • large pinch chilli flakes
  • 1 tablespoon sesame oil
  • 2 cloves garlic, crushed
  • 2 tablespoons soy bean oil
  • 700g beef sirloin, trimmed of fat and sinew
  • 3 handfuls baby Cos leaves
  • 1 cup grated spring carrots
  • ½ cucumber, peeled and cut into bite sized chunks
  • ½ cup roasted unsalted peanuts, chopped or crushed coarsely
  • ¼ cup mint leaves


Heat 4 tablespoons of the oil in a large frying pan over moderate heat. Add the onions, apples, bay leaf, thyme and garlic. Fry gently for 15-20 minutes or until the onions are lightly browned and soft. Add the wine, mix well and let it bubble for 20 seconds. Add the flour and mix well. Add the mustard and stock, mix well and bring to the boil. Simmer 15 minutes. Stir in the parsley. Taste and season with salt and freshly ground black pepper. Remove from the heat and reserve. In a clean frying pan, heat the remaining oil over moderate heat and fry the sausages gently until cooked through and browned. Reheat the onion mixture and serve it over the sausages.

Serves 4-6.