Beef Sukiyaki Salad

By Jill Dupleix

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Jill puts her spin on a classic Japanese dish to create a flavourpacked salad.

All you have to do is throw all your ingredients of Beef Sukiyaki Salad

  1. 2 tablespoons sunflower or peanut oil, plus extra to brush steak
  2. 2 onions, thinly sliced into rings
  3. 6 spring onions, thinly sliced
  4. 300g piece rib-eye or scotch fillet steak
  5. 300ml dashi broth (prepared to packet instructions) or Massel chicken style liquid stock, heated (see note)
  6. 1 tablespoon mirin (Japanese rice wine - see note)
  7. 1/3 cup (80ml) soy sauce
  8. 4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed, sliced
  9. 100g silken firm tofu, cut into 1.5cm cubes
  10. 2 teaspoons caster sugar
  11. 150g bean thread vermicelli (glass noodles), cooked to packet instructions
  12. 150g snow peas, sliced lengthways
  13. 1 tablespoon black sesame seeds (see note)

The instruction how to make Beef Sukiyaki Salad

  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.

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