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Beef sukiyaki salad
Beef sukiyaki salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Jill's vibrant Japanese-inspired salad is bursting with flavor.
Ingredients:
  • 36.40 gm sunflower or peanut oil, plus extra to brush steak
  • 2 onions, thinly sliced into rings
  • 6 spring onions, thinly sliced
  • 300g piece rib-eye or scotch fillet steak
  • 300ml dashi broth (prepared to packet instructions) or chicken style liquid stock, heated (see note)
  • 20.00 ml mirin (Japanese rice wine - see note)
  • 80ml soy sauce
  • 4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed, sliced
  • 100g silken firm tofu, cut into 1.5cm cubes
  • 10.00 gm caster sugar
  • 150g bean thread vermicelli (glass noodles), cooked to packet instructions
  • 150g snow peas, sliced lengthways
  • 12.00 gm black sesame seeds (see note)
Instructions:
  • In a frypan over gentle heat, warm the oil and sauté sliced onions and half of the spring onion until soft and translucent, about 15 minutes. Stir occasionally. Remove from heat and set aside.
  • Season the steak generously and coat with olive oil. Sear the steak in a hot frypan for 60 seconds per side until beautifully browned. Let it rest in a warm spot for 10 minutes before serving.
  • Simmer dashi or stock in a large pan over medium-low heat. Stir in mirin and soy sauce, then add the onion mixture, tofu, and sugar. Heat everything through for 2-3 minutes.
  • Divide noodles into 4 bowls and pour broth over them. Thinly slice the steak and place it on top of the noodles. Top with snow peas, sesame seeds, and the leftover spring onion before serving.

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