Nashi adds a hint of sweetness to this crunchy Mexican beef salad.
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1/2 teaspoon dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 1/4 teaspoon hot chilli powder
- 1/2 teaspoon brown sugar
- 1/4 cup rice bran oil
- 600g beef rump steak, very thinly sliced
- 3 flour tortillas
- Olive oil cooking spray
- 1/4 cup lemon juice
- 1/2 (800g) green cabbage, finely shredded (see notes)
- 1 fennel bulb, trimmed, thinly sliced (see notes)
- 1 nashi, quartered, cored, thinly sliced
- 1 tablespoon extra virgin olive oil
- 50g mozzarella, finely grated
- Combine garlic, ground herbs and spices, sugar and 2 tablespoons rice bran oil in a glass or ceramic dish. Add beef. Stir to coat. Cover. Refrigerate for 2 hours, if time permits, to marinate.
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a baking tray. Cut each tortilla into 1cm-thick strips. Spray with oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Meanwhile, heat a wok over medium- high heat. Add 2 teaspoons remaining rice bran oil. Swirl to coat. Add 12 the beef mixture. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat with remaining rice bran oil and beef. Drizzle beef with 1 tablespoon lemon juice.
- Combine cabbage, fennel, nashi and beef in a large bowl. Add combined extra virgin olive oil and remaining lemon juice. Toss to combine. Divide among serving dishes. Top with tortilla crisps. Sprinkle with cheese. Serve immediately.