Beef Quick Main Asian

Japanese-style beef, daikon and cucumber salad

Name: Japanese-style beef, daikon and cucumber salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian
Ingredients: 700g-piece lean beef eye fillet, trimmed of excess fat and sinew; 2 tablespoons mirin*; 1 tablespoon dark soy sauce; 1 small daikon* (400g), peeled, shaved into ribbons using a vegetable peeler; 1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal; 2/3 cup mint leaves; 2 cups mizuna* or wild rocket leaves; 2 tablespoons light soy sauce; 2 tablespoons rice vinegar; 1 teaspoon mirin*; 1 teaspoon sesame oil

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Japanese-style beef, daikon and cucumber salad

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Try something a little different for dinner and tuck into a succulent Japanese-style beef, daikon & cucumber salad.

700g-piece lean beef eye fillet, trimmed of excess fat and sinew
2 tablespoons mirin*
1 tablespoon dark soy sauce
1 small daikon* (400g), peeled, shaved into ribbons using a vegetable peeler
1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal
2/3 cup mint leaves
2 cups mizuna* or wild rocket leaves

Japanese dressing

2 tablespoons light soy sauce
2 tablespoons rice vinegar
1 teaspoon mirin*
1 teaspoon sesame oil

Method

1.

Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
2.

Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
3.

Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
4.

Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss. Top daikon with beef salad and drizzle with extra dressing.