Beef up your salad recipe repertoire with delicious Japanese flavours.
500g/1lb 2oz beef fillet
30ml/1fl oz vegetable oil
75ml/2½fl oz soy sauce
50ml/2fl oz rice vinegar
1 banana shallot, finely sliced
2 tbsp soft dark brown sugar
1 lime, zest only
0.5cm/¼in knob fresh ginger, grated
2 garlic cloves, sliced
50ml/2fl oz soy sauce
50ml/2fl oz rice vinegar
1 tbsp soft dark brown sugar
1 lemon, juice and zest only
1 chilli finely chopped
handful beansprouts
handful watercress
½ cucumber, sliced
1 shallot, sliced
2 tsp pickled ginger
Rub the beef with oil and season with salt and freshly ground black pepper.
Heat a heavy-based frying pan and fry the beef for one minute on each side. Remove from the pan and set aside.
For the marinade, mix together all the ingredients in a bowl until well combined. Place the meat into the bowl and massage the marinade into the meat.
Transfer the meat and marinade into a sealable plastic bag and leave in the fridge to chill for at least two hours.
Meanwhile, for the dressing, whisk together all the ingredients in a bowl until well combined..
Arrange the salad on individual plates, or a large wooden board, and spoon over the dressing.
Once the meat has been chilled, slice it very thinly and arrange on top of the salad.
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