Beef Strips with Barley and a Crunchy Apple and Cabbage Salad

Instructions

1. 1

   Cook the barley

   Rinse the barley groats, then put them in a saucepan with 350 ml water and 1.5 g salt. Bring to a boil, cover, and simmer for 25 to 30 minutes, until tender but still holding their shape. Drain off any remaining water.

   
2. 2

   Prepare the beef and vegetables

   Slice the beef across the grain into strips about 1 cm wide. Season with the remaining 1.5 g salt and the pepper. Slice the mushrooms and finely chop the garlic. Cut the cabbage into thin strips and the apple into thin matchsticks.

   
3. 3

   Brown the mushrooms

   Heat 6 g oil in a large frying pan. Add the mushrooms and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until they release their moisture and develop browned edges. Add the garlic and thyme, stir, and cook for another 30 seconds. Transfer the mushrooms to a plate.

   
4. 4

   Quickly sear the beef

   Let the pan get very hot, then add the remaining 6 g oil. Sear the beef in a single layer, in two batches if needed depending on the size of the pan, for about 1 to 2 minutes per side. The strips should be browned on the outside; if using a thermometer, the internal temperature should reach 63 °C, then the meat should rest for 3 minutes. Return the mushrooms to the pan and toss briefly.

   
5. 5

   Finish the salad and serve

   Whisk the mustard with the apple cider vinegar in a bowl. Add the cabbage and apple, then toss to coat evenly; the salad should remain crunchy. Divide the barley among plates, top with the beef and mushrooms, and serve with the cabbage salad.