WARM BEEF SALAD
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Ingredients (Serves 4)
600g scotch fillet (150g per person)
Beef marinade:
300ml sweet chilli sauce
4 tablespoons liquid honey
300ml dark soya sauce
40ml canola oil
Dressing:
Salad:
make 1 litre of miso
2 fancy lettuces, washed & torn roughly
300ml sake
200g watercress
350ml mirin (cooking)
40g mung beans
400g castor sugar
4 carrots peeled, washed cut julienne
100ml orange juice
40g vermicelli noodles
100g grated ginger
zest from 1 orange
Method
To make the dressing, make 1 litre of miso (as 1. per instructions on paste packet). Place all dressing ingredients except orange zest into a saucepan and bring to the boil.
Reduce heat and simmer for 5 minutes. Allow to cool and add the zest.
Place in a sterilised bottle and keep it in the refrigerator.
Combine all marinade ingredients in a stainless steel bowl, add beef to cover, and refrigerate for at least 4-5 hours, preferably overnight.
Sear beef in a hot pan for 2-3 minutes on each side, rest for 5 minutes.
Soak noodles in warm water for at least 30 minutes. Mix all salad ingredients in a stainless steel bowl. Slice steak thinly, add to salad bowl.
Season according to taste, dress and serve.
The Perfect Dish to enjoy with
AN ICE-COLD Crushed Pear Cider
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