Grilled beef cuvette with Bok Choy and grilled banana salad

Ingredients for Grilled beef cuvette with Bok Choy and grilled banana salad

Instructions for Grilled beef cuvette with Bok Choy and grilled banana salad

To prepare the Grilled beef cuvette with Bok Choy and grilled banana salad recipe, please follow these instructions:

Grill spear: Begin to cut the beef cuvette into slices. (You may have your butcher for it). Cut each of the protectors in the fat surface so that they do not contract and bend during grilling. Then put the wood splashes in water for approx. One block - they do not burn on the grill.

Then spread the meat slices on the 12 griddles.

Grill the griddles on the hot grill and grate the meat for 3 - 4 minutes - turn the shovels evenly. Butter the marinade just before they are finished.


Marinade: Mix the ingredients of marinade in a bowl and whisk them well together. Put the bowl cold - first use to brush the meat when it is on the grill.


Book Choy Salad: Half the 8 Book Choy and rinse them thoroughly. In a bowl, mix the dressing of sesame oil, sesame seeds, the juice of ½ lime and the lime glue shale. The salad and the fresh ginger must not be used yet.

Grill Book Choysalate on all sides - 1 - 2 minutes in total. Put them on a dish and pour the dressing over.


Banana salad: The bananas are peeled and turned in a mixture of curry and oil.

Bananas are grilled brown - ground on a dish and sprinkle with the dried banana chips.