Beef tataki salad
2 tbsp vegetable oil
500g piece thick beef steak, trimmed of fat
Salt and freshly ground black pepper
2 tbsp soy sauce
2 tbsp mirin (sweet Japanese rice wine)
2 spring onions, finely sliced
1 tbsp fresh ginger, finely grated
2 cloves garlic, crushed
150g mesclun (or baby salad leaves)
2 tbsp toasted sesame seeds
2 lemons, cut into wedges
1. Rub one tablespoon of oil over the beef steak and season with salt and pepper. Heat remaining one tablespoon of oil in frying pan over medium-high heat. Add beef to the pan and cook for two to three minutes on each side until well-browned on both sides.
2. Combine the soy sauce, mirin, spring onions, ginger and garlic in a small deep-sided dish. Add beef and turn to cover in marinade.
3. Cover and refrigerate until the beef is cold, turning in marinade occasionally, for at least four hours and up to 24 hours.
4. Discard marinade and bring the beef to room temperature. Cut into thin slices and arrange on a bed of salad. Scatter with sesame seeds and garnish with lemon wedges.
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