Beef sukiyaki salad

Recipes / Meat

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

Recipe «Beef sukiyaki salad» presented in category Recipes / Meat, 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: 2 tbsp 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 or Massel chicken style liquid stock, heated , 1 tbsp mirin, 1/3 cup 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 tsp caster sugar, 150g bean thread vermicelli , cooked to packet instructions, 150g snow peas, sliced lengthways, 1 tbsp black sesame seeds.

Ingredients:

  • 2 tbsp 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 or Massel chicken style liquid stock, heated 
  • 1 tbsp mirin 
  • 1/3 cup 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 tsp caster sugar 
  • 150g bean thread vermicelli , cooked to packet instructions 
  • 150g snow peas, sliced lengthways 
  • 1 tbsp black sesame seeds 

Instructions

  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.