Sesame beef salad

Sesame beef salad

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

You will need to start this the night before, or at least 6 hours ahead, to allow time for the meat to marinate.

Ingredients

Quantity Ingredient
450g sirloin steak, in 2 thick-cut slices
5 tablespoons mirin (rice wine) or dry sherry
5 tablespoons light soy sauce
3 tablespoons sesame oil
2 onions
250g button mushrooms
250g mangetout
2-3 tablespoons sunflower oil
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1 teaspoon clear honey
1 tablespoon dijon mustard
3 tablespoons white wine vinegar
6 tablespoons sunflower oil

Method

  1. Remove any fat and sinew from the steak. In a bowl, mix together the rice wine, soy sauce and sesame oil. Halve, peel and finely slice the onions and add them to the mixture with the steak, making sure the steak is completely covered. Cover and leave to marinate in the fridge for at least 6 hours, or overnight, turning the steak in the marinade occasionally.
  2. Wipe over and finely slice the mushrooms. Bring a large pan of salted water to the boil. Trim the mangetout, then blanch in the boiling water for 10 seconds. Drain them and plunge into cold water to refresh; drain well. Set aside.
  3. To make the dressing, put the honey, mustard and wine vinegar into a large bowl and whisk together. Season with salt and pepper, then whisk in the oil.
  4. Remove the steak and onions from the marinade and pat the steak dry, reserving the marinade. Heat a heavy-based frying pan over a medium to high heat with enough oil to just cover the bottom of the pan. Brown the steak on both sides, then lower the heat to medium and continue to cook to your preferred doneness. Remove from the pan and leave to cool completely.
  5. Heat 1 tablespoon oil in the frying pan, add the onions from the marinade and cook over a medium heat until soft and starting to brown. Transfer the onions to the dressing. Sauté the mushrooms in the pan, adding a little more oil if necessary, until golden brown. Add the reserved marinade to the pan and simmer until reduced to a syrupy consistency. Add the mushrooms and reduced marinade to the onions and dressing.
  6. Slice the steak thinly, then add to the dressing with the mangetout and toss to combine. This works well as a buffet lunch, served with Asian style noodles and a leafy salad.
Tags:
Leiths School of food and wine
cookery course
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