Beef Sukiyaki Salad

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

The ingredient of Beef Sukiyaki Salad

• 2 tablespoons 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 prepared to packet instructions or massel chicken style liquid stock heated see note
• 1 tablespoon mirin japanese rice wine see note
• 1 3 cup 80ml 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 teaspoons caster sugar
• 150g bean thread vermicelli glass noodles cooked to packet instructions
• 150g snow peas sliced lengthways
• 1 tablespoon black sesame seeds see note

The Instruction of beef sukiyaki salad

• 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
• 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
• 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
• 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

Nutritions of Beef Sukiyaki Salad

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