Beef Fillet and Green Asparagus Salad

Cut the beef fillet into very thin slices. Mix the soy sauce with sake, sansho pepper, a little salt and sugar and brush the slices with it. Cover and place in the refrigerator for at least 6 hours.

Cut the woody ends of the asparagus spears into small pieces and peel off the lower third of the asparagus spears. Place asparagus spears in boiling salted water and cook for 3 to 4 minutes. Immediately rinse and drain. Cut asparagus spears in half lengthwise. Clean okra and make one deep cut lengthwise. Okra in boiling salted water form and make 8 min. Rinse okra on the spot and drain. Then cut into 1 cm thick slices. 3.

Roast the sesame seeds in a frying pan without fat, turning until golden brown. Clean the chili pepper and dice very finely. Thinly grate the zest from the limes and squeeze out 6 tbsp juice. Mix the lime juice, zest, peanut, chili, mustard and sesame oil with salt and sansho pepper.

Dry the meat with kitchen roll and fry in batches in the very hot oil for 10 seconds on each side. Cut the meat into 3 cm wide strips. Mix the sesame seeds into the dressing. 5.

Mix the meat with the okra and half of the dressing and arrange on a platter. Mix the asparagus spears with the remaining dressing and arrange next to the meat. Cut the daikon cress from the bed and sprinkle on top. D

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