Japanese Rare Roast Beef Salad With Mixed Radishes
This is a mini main course dish (walk and fork) and gets plated on small plates or bamboo boats
Ingredients
- .6 kg Sirloin untrimmed
- 25 grams fresh ginger peeled and grated
- 2 tbsp soy sauce
- `2 tbsp rice wine vinegar
- 1 tsp wasabi paste from the tube
- 35 grams microcress
- .33 punnet cherry tomatoes (approx 25 to a punnet
- .25 each daikon radish
- 2 each red radishes
- .25 bunch spring onions
- 1 tbsp black & white sesame seeds
Instructions
Kitchen Prep
- Trimm all fat away from sirloin and cut into 2cm thick steaks and season with olive oil, salt and pepper
- Seal in a pan or on grill on a fast heat until outside is dark brown, and inside is rare. Leave to cool and refrigerate.
- Mix ginger, soy sauce, rice wine vinegar and wasabi, container and fridge.
- Peel & slice daikon into rings. Wash, top & tail red radishes. Store separately in containers with moist paper towel in the bottom.
- Top and tail spring onions, cut into medium sized rings, include green and white.
- Make sure all other ingredients are in fridge for pack out.
On Site
- Slice chilled beef and lay on trays, cover with cling film and leave to come up to ambient temperature.
- Finely julienne daikon, add all other ingredients (except beef and dressing) into a large bowl and mix through evenly.
- Place a small amount of salt in each plate, lay 3 x slices of beef over the top and dressing with dressing to serve.
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