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Beef and baby bok choy salad with ponzu sauce recipe
Beef and baby bok choy salad with ponzu sauce recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
7 super greens, savory Asian beef noodle salad ready in 25 minutes.
Ingredients:
  • 500g beef rump steak, trimmed
  • 82.50 ml ponzu sauce
  • 270g dried green tea soba noodles
  • 4 baby bok choy, halved lengthways
  • 1 bunch broccolini, trimmed
  • 187.50 ml frozen peeled edamame
  • 1 avocado, cut into wedges
  • 2 Lebanese cucumbers, peeled into ribbons
  • Sliced green onion, to serve
  • Sesame seeds, to serve
  • Sliced green chilli, to serve
Instructions:
  • Place the beef in a glass or ceramic dish and generously coat it with 1 tablespoon of ponzu sauce. Heat a greased chargrill pan over medium-high heat, then cook the beef for 3 to 4 minutes on each side until it reaches your desired doneness. Transfer the beef to a plate, cover it loosely with foil, and let it rest for 5 minutes before thinly slicing.
  • Cook noodles in a large saucepan of boiling water according to packet instructions. Add bok choy, broccolini, and edamame for the last 1 minute of cooking time. Drain the noodles and vegetables, then refresh under cold water.
  • Place the noodles, beef, bok choy, broccolini, edamame, avocado, and cucumber in elegant shallow serving bowls. Drizzle them with the remaining savory ponzu sauce. Top with a generous sprinkle of fresh green onion, sesame seeds, and a hint of spicy chili. Serve and enjoy a delightful culinary experience.

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