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.

Recipe «Japanese-style beef, daikon and cucumber salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.