Ja­panese-style Seared Beef Salad

Recipes+ - - Index -

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,

toasted

2 ta­ble­spoons lemon juice 1 ta­ble­spoon white wine

vine­gar

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.