Ginger soy beef salad with mirin and greens
( SERVES 4 )

Viva 21/9/2011

see more recipes by
Amanda Laird

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A meal for any season and a great flavour to try with beef.

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2 tbsp	Ginger, (grated)
3 tbsp	Soy sauce
1½ tbsp	Mirin
2 cloves	Garlic, (finely sliced)
600 g	Beef scotch fillet
1	Freshly ground black pepper, (to season)
2 tbsp	Avocado chilli oil
1	Lemon, (juice of)
100 g	Baby spinach
1	Red onion, (small, finely sliced)
1	Red capsicum, (finely sliced)

Combine the ginger, soy, mirin and garlic in a flat dish. Add the beef and massage in the flavours.
Grind over black pepper then cover and leave to marinate for a minimum of 2 hours.
Heat a fry pan then add the avocado oil. When hot, add the beef and cook for approximately 4 minutes on each side, depending on the thickness.
Remove the beef from the pan and let rest for at least 15 minutes.
Pour the juices from the marinated beef into the pan with the lemon juice. Bring to a boil and turn off, let cool.
Slice the beef and arrange on plates with the spinach leaves, red onion and capsicum. Serve the salad with the pan juices and extra chilli avocado oil.

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