Japanese-style beef, daikon and cucumber salad

Cooking Salads Japanese-style beef, daikon and cucumber salad

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

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  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.

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700g-piece lean beef eye fillet, trimmed of excess fat and sinew
2 tbsp mirin*
1 tbsp dark soy sauce
1 small daikon* , 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 tbsp light soy sauce
2 tbsp rice vinegar
1 tsp mirin*
1 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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