Beef Quick Main Asian

Beef sukiyaki salad

Name: Beef sukiyaki salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons sunflower or peanut oil, plus extra to brush steak; 2 onions, thinly sliced into rings; 6 spring onions, thinly sliced; 300g piece rib-eye or scotch fillet steak; 300ml dashi broth (prepared to packet instructions) or chicken stock, heated (see note); 1 tablespoon mirin (Japanese rice wine - see note); 1/3 cup (80ml) soy sauce; 4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed, sliced; 100g silken firm tofu, cut into 1.5cm cubes; 2 teaspoons caster sugar; 150g bean thread vermicelli (glass noodles), cooked to packet instructions; 150g snow peas, sliced lengthways; 1 tablespoon black sesame seeds (see note)

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill puts her spin on a classic Japanese dish to create a flavour-packed salad.

2 tablespoons sunflower or peanut oil, plus extra to brush steak
2 onions, thinly sliced into rings
6 spring onions, thinly sliced
300g piece rib-eye or scotch fillet steak
300ml dashi broth (prepared to packet instructions) or chicken stock, heated (see note)
1 tablespoon mirin (Japanese rice wine - see note)
1/3 cup (80ml) soy sauce
4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed, sliced
100g silken firm tofu, cut into 1.5cm cubes
2 teaspoons caster sugar
150g bean thread vermicelli (glass noodles), cooked to packet instructions
150g snow peas, sliced lengthways
1 tablespoon black sesame seeds (see note)

Method

1.

Heat the oil in a frypan over medium-low heat and cook sliced onions and half the spring onion for 15 minutes or until soft, stirring occasionally. Set aside.
2.

Season steak and brush with olive oil. Heat a frypan over high heat until hot and sear the steak for 60 seconds on both sides until browned. Remove from heat and rest for 10 minutes in a warm place.
3.

Meanwhile, bring dashi or stock to a simmer in a large pan over medium-low heat. Stir in mirin and soy, followed by the onion mixture, tofu and sugar. Heat through for 2-3 minutes.
4.

Divide noodles among 4 bowls and top with broth. Thinly slice steak and scatter over noodles, then serve topped with snow peas, sesame seeds and remaining spring onion.