Beef Tataki Salad
A summery salad packed with flavour and texture.
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|2 tbsp||Vegetable oil|
|500 g||Beef steaks|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Soy sauce|
|1 tbsp||Root ginger|
|150 g||Mesclun leaves|
|1 cup||Crispy noodles|
- Rub 1 tablespoon of oil over the beef steak and season with salt and pepper. Add remaining tablespoon of oil to frying pan over medium-high heat, add beef to pan and cook for 2 to 3 minutes on each side until well-browned on both sides.
- Combine the soy sauce, mirin, spring onions, ginger( finely grated) and garlic (crushed) in a small deep sided dish. Add the cooked beef, turn to cover in marinade and allow to cool.
- Cut the beef into thin slices, then arrange on a bed of mesclun and avocado. Drizzle over marinade and top with crispy noodles.