Japanese-style Seared Beef Salad
SERVES 4 PREP 15 minutes COOK 10 minutes
NUTRITION 1171kJ; 14 fat (3g sat); 30g protein; 6g carbohydrate; 4g fibre a serve COST $3.50 a serve
1½ teaspoons shichimi togarashi (Japanese seven-spice mixture) 400g budget beef rump steak 1 tablespoon vegetable
or peanut oil
1 daikon radish (about 400g) 1 Lebanese cucumber 100g baby rocket leaves
1 cup coriander leaves 2 tablespoons sesame seeds,
2 tablespoons lemon juice 1 tablespoon white wine
1 tablespoon light soy sauce 1 teaspoon finely grated ginger
1 Sprinkle shichimi togarashi over beef. Drizzle with half the oil. Heat a frying pan over high heat. Cook beef for 3 minutes each side for medium-rare or until cooked to your liking.
Transfer to a heatproof plate. Cover with foil and rest for 5 minutes.
2 Meanwhile, use a vegetable peeler to peel wide ribbons from daikon and cucumber. Place in a large bowl with the rocket, coriander and sesame seeds.
3 Whisk juice, vinegar, soy sauce, ginger and remaining oil in a bowl. Pour over salad; toss to combine. Thinly slice beef. Add to salad; toss to combine. Spoon salad into serving bowls.