Beef Tataki Salad
14/11/2009
A summery salad packed with flavour and texture.
Ingredients
| 2 tbsp | Vegetable oil |
| 500 g | Beef steaks |
| 1 to taste | Salt & freshly ground pepper |
| 2 tbsp | Soy sauce |
| 2 tbsp | Mirin |
| 2 | Spring onions |
| 1 tbsp | Root ginger |
| 2 cloves | Garlic |
| 150 g | Mesclun leaves |
| 1 | Avocado |
| 1 cup | Crispy noodles |
Directions
- 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.
Wine Match
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