Sticky, Spicy Horseradish Beef and Asparagus Salad

This savoury beef salad from Brian Turner is easy-to-make and is perfect for a light lunch or dinner
By Brian Turner
Sticky, Spicy Horseradish Beef and Asparagus Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 1 hr to marinate
  • Effort: easy


  • 20 thin slices beef fillet
  • 3 tsp chinese five spice
  • 2 tbsp groundnut oil
  • 25 g butter
  • 12 button mushrooms
  • 12 spears asparagus, blanched
  • 1 tsp mustard
  • 1 tbsp white wine vinegar
  • 4 tbsp oil
  • 1 tbsp chives, chopped
  • 100 g spinach leaves
  • black pepper

For the marinade

  • 3 tbsp soy sauce
  • 1 tbsp oil
  • 2 tbsp horseradish sauce
  • 2 cloves garlic, crushed
  • 2 mild chillies, chopped
  • 3 shallots, finely chopped
  • 1 tbsp brown sugar


1. Season the slices of beef with five-spice powder.

2. Mix all the ingredients together for marinade and place the beef into this. Leave for one hour, take out and drain.

3. In a frying pan, heat the groundnut oil and cook the pieces of fillet carefully for one minute on each side or until cooked to taste. Take out and keep warm.

4. Meanwhile, melt butter, cut mushrooms in half and sauté for two minutes until lightly browned.

5. Cut 3cm tips off each asparagus spear and put to one side. Cut the rest into 2cm pieces and add to the mushrooms, warm through.

6. For the dressing, mix the mustard, vinegar, oil and chives. Season to taste.

7. Toss the mushrooms and asparagus (not tips) in the dressing, add spinach and season.

8. Arrange the beef in a circle on the plate. Place the salad in the centre, garnish with the asparagus tips and serve.

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