Spiced Miso Beef Salad
This is one of many delicious recipes from Donna Hay’s Sunshine, Lemon and Sea Salt cookbook published by Fourth Estate.
SERVES
4
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
30
MINUTES
Ingredients
600g beef eye fillet, trimmed
2 tsp sesame oil
1 tbsp white miso paste
1 tsp light soy sauce
2 tsp finely grated ginger
For the sugar snap salad
120g mixed salad leaves
150g sugar snap peas, trimmed, blanched and halved
2 Lebanese cucumbers, thinly sliced
4 red or watermelon radishes, trimmed and thinly sliced
For the spiced miso dressing
80ml lime juice
1 tbsp light soy sauce
1 ½ tsp sesame oil
1 ½ tbsp white miso paste
1 ½ tbsp firmly packed brown sugar
½ tsp shichimi togarashi
To serve
Sliced long green chilli and extra shichimi togarashi
Method
Preheat the oven to 200°C/Gas Mark 6
Brush the beef with 1 teaspoon of the sesame oil. Combine the miso, remaining sesame oil, soy and ginger.
Heat an ovenproof non-stick frying pan over high heat. Sear the beef for 2-3 minutes on all sides, until evenly browned.
Remove the pan from the heat and brush the beef with the miso mixture. Transfer the pan to the oven and roast for 15-20 minutes. Allow the beef to cool slightly, then thinly slice.
While the beef is cooking, make the sugar snap salad. Combine the salad leaves, sugar snap peas, cucumber and radish.
To make the spiced miso dressing, combine the lime juice, soy, sesame oil, miso paste, sugar and togarashi.
Place the sugar snap salad on a serving platter and drizzle with the dressing. Top with the beef and serve sprinkled with chilli and extra togarashi.
