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)
1 avocado, chopped into 3cm pieces
1 cup crispy noodles
1. Rub 1 tablespoon of oil over the beef steak and season with salt and pepper. Add remaining tablespoon of oil to frying pan over medium-high heat, add beef to pan and cook for 2 to 3 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 the cooked beef, turn to cover in marinade and allow to cool. Cut the beef into thin slices, then arrange on a bed of mesclun and avocado. Drizzle over marinade and top with crispy noodles.
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