Rare Roasted Beef Salad

Serves 4


  • 2½ tablespoons peanut oil
  • 500 g piece fillet steak, trimmed of fat and at room temperature
  • Freshly ground black pepper
  • Salt
  • 1 small can water chestnuts
  • 1 red pepper, deseeded and finely sliced
  • 3 spring onions, trimmed, washed and cut into short lengths
  • 100 g snow peas, topped and tailed
  • ¼ cup blanched peanuts
  • 2 cups fresh bean sprouts
  • 2 Zespri® Green Kiwifruit, sliced, for garnishing

Chillied Zespri® Green Kiwifruit Salsa

  • 3 Zespri® Green Kiwifruit
  • 1 tablespoon lime juice
  • Salt
  • 1 hot red chilli
  • 1 tablespoon chopped coriander


  1. Heat a small heavy-based casserole or cast iron dish and add one and a half tablespoons of the peanut oil. When the oil is hot, add the beef and brown well on one side
  2. Grind over plenty of black pepper, then turn the meat and cook the second side, grinding pepper over the cooked side of meat. When well browned, sprinkle each side generously with salt, then transfer the casserole or dish to an oven preheated to 200°C and roast the beef for 10 minutes, turning once
  3. Quickly cool the beef, pour off any juices, then refrigerate till cold. Pat dry with kitchen paper then slice thinly. Allow the juices to run off then stack the beef in a container, cover and refrigerate until required (use within 24 hours), bringing to room temperate before serving
  4. Prepare the salsa next. Peel the Zespri® Green Kiwifruit and chop finely. Purée half of it then transfer to a bowl with the chopped Zespri® Green Kiwifruit, lime juice and a pinch of salt. Cut the chilli down the length, remove the seeds then chop the flesh very finely and add to the bowl of Zespri® Green Kiwifruit with the coriander. Mix gently together
  5. Drain the water chestnuts, cut in half if large, put them in a small pan, cover with water and bring to the boil. Boil 30 seconds, then drain and refresh with water
  6. Heat a wok over a medium heat with one tablespoon peanut oil. Drop in the red pepper and white pieces of spring onions and stir-fry 2 minutes. Add the snow peas, green pieces of spring onions and peanuts, stir-fry a minutes, then add the water chestnuts and continue stir frying until the spring onions have just started to wilt
  7. Remove from the heat, sprinkle with salt and stir through the bean sprouts
  8. Tip into a heated serving dish. Serve immediately with the Zespri® Green Kiwifruit Salsa and the sliced beef arranged on a platter, garnished with sliced kiwifruit
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