Succulent and sticky sesame beef served hot on a crunchy salad with Japanese salad dressing…not bad for a salad.
I am terrible at cooking beef and always manage to overcook it, no matter how many times I check it while it is cooking. With this recipe it’s not the end of the world if you do, because the beef is covered with a wonderful marinade of soy, mirin, sugar and sesame oil that turns into a sticky sauce as it cooks. Of course, if you manage to cook it so it is still nice and pink in the middle then it will be that little bit nicer!
For the salad I used mixed crunchy salad leaves, red cabbage, radishes, carrots, red pepper and shallots. You can use whatever salad ingredients you like; raw beansprouts, cucumber and cherry tomatoes, are some suggestions.
Now, I have to admit that I stole the Japanese dressing recipe from the Wagamama cookbook so I credit it accordingly here.
I did reduce the amount of vegetable oil in the dressing but apart from that I stuck to the recipe. It wasn’t quite the same as the one at the restaurant, but maybe it will be after a couple of days! If you have a Chinese/Japanese supermarket, try picking up some Japanese sesame dressing and using that as an alternative. It is amazing.
I haven’t done a calorie count on this one yet, but I reckon it is under 500.
This recipe serves 2.
- Prep Time : 30 minutes
- Cook Time : 5 minutes
- 2 sirloin steaks - sliced into half inch pieces
- 4 handfuls of mixed leaves
- 1 sweet red pepper - sliced thinly
- 1 carrot - peeled and sliced into matchsticks
- 6 radishes - sliced thinly
- handful red cabbage - thinly sliced
- 2 shallots - sliced thinly
- 1 tbs sesame seeds - toasted
- For the marinade
- 2 tbs mirin
- 2 tbs light soy sauce
- 1 tsp soft brown sugar
- 1 tsp sesame oil
- For the dressing
- 1 tsp chopped shallot
- 1 inch piece of ginger - peeled and grated
- 1 garlic clove - chopped finely
- 1 tbs rice vinegar
- 1/2 tbs ketchup
- 1/2 tbs water
- 50ml vegetable oil
- 1 1/2 tbs light soy sauce
1. Combine all the ingredients for the marinade in a bowl with the beef. Place in the fridge for at least half an hour.
2. Mix together the ingredients for the salad dressing.
3. Combine the salad ingredients in a large bowl: lettuce, red cabbage, carrot, pepper, shallots and radishes.
4. Heat a wok to a high heat. Add the beef and cook for about 3 minutes to make sure it is still a bit pink. Increase or decrease cooking time depending on how well you like your beef cooked. Add the sesame seeds about 20 seconds or so before you take the beef off the heat. Stir them in so they are covering the beef.
5. Put the beef to one side to rest for a couple of minutes. Drizzle the dressing over the salad and mix it all together so the dressing is covering the leaves. Leave a bit to pour over the beef at the end. Split the salad between two large bowls.
6. Lay the beef on top of the salad and drizzle with some salad dressing. Season with freshly ground black pepper.