Wasabi beef salad
- Serves: 7
- Cooking Time: 10 mins
- Course: Main Course
- Cuisine: Fusion
- 400g sirloin of beef, bring it up to room temperature before you cook it
- 2 tsp wasabi paste
- 2 tsp miso paste
- Few splashes soy sauce or tamari
- 400g mange tout
- 1 bunch spring onions, chopped
- 200g oyster mushrooms
- Few leaves basil, torn
- Knob peeled, grated ginger
- 1 clove garlic, crushed
- 25g sesame seeds
- Olive oil
- Splash water
Take your steaks out of the fridge about an hour before you want to cook them, so they come up to room temperature.
Heat a frying pan. Lightly oil the steaks and when the pan is smoking, sear the sirloin on one side, brushing generously with the wasabi and miso. I did this with the back of a spoon and smeared it on rather than brushed it on. Turn it over to cook on the other side, adding a few splashes of soy or tamari to colour the steak. Add some sesame seeds (they will hop around the place, so beware).
Cook for about two minutes and keep turning to get colour on both sides of the meat.
Remove the steak from the pan and set it aside (you want it pink in the middle), and it will continue to cook off the pan.
Add a little more oil to the pan and sauté the mushrooms first, to help sop up those juices. If the pan has got too dry, or the mushrooms aren’t producing enough liquid to de-glaze the pan, add a few splashes of water to stop it burning.
When things start to sizzle again, add the spring onions, ginger, garlic, basil and mange tout. Cook on a high heat for about three minutes.
To serve, slice the beef finely, place the vegetables on a platter and scatter the beef (and more sesame seeds) over the top.