Name: Cabbage, fennel and Mexican spiced beef salad
Prep time: 150 min
Cook time: 10 min
Total time: 160 min
Yield: 1
Cuisine: mexican
Ingredients: 2 garlic cloves, crushed; 2 tsp ground coriander; 1/2 tsp dried oregano; 7.50 gm ground cumin; 7.50 gm smoked paprika; 1/4 tsp hot chilli powder; 2.00 gm brown sugar; 57.50 gm rice bran oil; 600g beef rump steak, very thinly sliced; 3 flour tortillas; Olive oil cooking spray; 65.63 gm lemon juice; 800g cabbage; 1 fennel bulb, trimmed, thinly sliced (see notes); 1 nashi, quartered, cored, thinly sliced; 18.20 gm extra virgin olive oil; 50g mozzarella, finely grated

Cabbage, fennel and Mexican spiced beef salad

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Prep Time:
150 minutes

Cook Time:
10 minutes

Total Time:
160 minutes

Sweet Nashi enhances crisp Mexican beef salad.

Ingredients:

2 tsp ground coriander
1/2 tsp dried oregano
7.50 gm ground cumin
7.50 gm smoked paprika
1/4 tsp hot chilli powder
2.00 gm brown sugar
57.50 gm rice bran oil
600g beef rump steak, very thinly sliced
3 flour tortillas
Olive oil cooking spray
65.63 gm lemon juice
800g cabbage
1 fennel bulb, trimmed, thinly sliced (see notes)
1 nashi, quartered, cored, thinly sliced
18.20 gm extra virgin olive oil
50g mozzarella, finely grated

Instructions:

In a glass or ceramic dish, mix garlic, ground herbs, spices, sugar, and 2 tablespoons of rice bran oil. Add beef and coat well. Cover and refrigerate for 2 hours to marinate, if possible.
Preheat your oven to 200°C/180°C fan-forced and lightly grease a baking tray. Cut tortillas into 1cm-thick strips, then spray with oil and season with salt and pepper. Bake for 4 to 5 minutes until golden and crisp. Cool on a wire rack.
Heat a wok over medium-high heat and add 2 teaspoons of rice bran oil, swirling to coat. Stir-fry half of the beef mixture for 2 to 3 minutes until browned. Transfer to a bowl and cover. Repeat with the remaining oil and beef. Finish by drizzling the beef with 1 tablespoon of lemon juice.
In a large bowl, mix together cabbage, fennel, nashi, and beef. Drizzle with extra virgin olive oil and remaining lemon juice. Toss well to combine. Divide into serving dishes, then garnish with tortilla crisps and a sprinkle of cheese. Serve right away.

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