SKIRT OF CUMBRIAN BEEF WITH AN ASIAN STYLE SALAD 

This recipe has come about for a few reasons to be honest, firstly Skirt of Beef, Skirt steak,or the skirt of beef is a cut of beef from just under the ribs,It has a fantastic flavour, is reasonably cheap in comparison with other beef cuts and not used much, although it has started to appear more recently, it usually benefits from long slow cooking, but if sliced extremely thinly, as is here it works perfectly, 

Another reason is that I was out and about with my Cheffy pal Peter Sidwell and we saw a Beef salad on offer, but as you do, thought it was a little limp and could have been lifted to a whole different level with just a bit of “Cheffy zooooosh” 

And finally, if you’re on a new year Health kick, but you can’t stand boring bland food!! Fear not, because this recipe is tasty, juicy, zesty and utterly delicious 

SHOPPING LIST 

Firstly for the marinade 

The juice of 2 limes 

1 teaspoon of brown sugar (palm sugar if you have it)

1 crushed clove of garlic 

1 red chilli, finely chopped (and use the seeds!!!!)

A good splash of fish sauce 


Now for the salad 


200g of Beef skirt sliced extremely thinly (you can use sirloin, rump or fillet)

100g of green beans topped and tailed 

100g of mangetout 

1 medium Carrot, peeled and cut into fine batons (julienne)

100g of mixed peppery leaves

100g of bean sprouts 

1 shallot peeled and finely sliced 

Handful of fresh chopped coriander and mint (equal quantities) 

Handful of salted peanuts roughly chopped (optional)

METHOD 

1. Combine all the ingredients for the marinade in a bowl 

2. In a pan boil enough water to fit the beef, leave the beef in the boiling water for 30 seconds, quickly drain and add to the marinade, mix well and set aside.

3. Blanch the green beans, Carrot and mangetout for 60 seconds, drain and quickly refresh under cold running water 

4. Once cold, drain and mix with the mixed leaves, herbs, bean sprouts and shallots 

5. Top with the beef and some of the marinade 

6. Sprinkle over the peanuts (if using) and serve immediately 


You could use your Sunday roast beef! if you were to have any leftover!!! That is! 


Jon 



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