Serves: 10

Style: Salad

Difficulty: Medium

Ingredients

1 kg Beef tenderloin
1 tbsp vegetable oil
2 tbsp sweet soy
1/3 cup soy sauce
1/4 cup Mirin (or sherry)
3 each spring onion whites & garlic, sliced
1 lemon zest
1/4 tsp cracked black pepper
500 ml Soy sauce (for ponzu)
250 ml rice vinegar
15 tbsp brown sugar
3 lemons lemon juice
5 limes lime juice
100g ginger, minced

Beef Tataki Salad

Method

METHOD
Beef Rub beef with oil, then soy sauce and pepper.
Seal on grill, immediately transfer to a tray and cool in fridge
In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally. Remove from marinade. Store in fridge or freezer wrapped.
Ponzu
Whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves. Note
To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.

SALAD

1 Red onion thin sliced
1 Carrot julienne
1 tbsp Sesame seed toasted
1 bunch Spring onion sliced
100g Red cabbage sliced
2 packets of Hakubaku Organic Soba noodle blanched

TO SERVE
Slice beef thinly, toss with salad ingredients and ponzu dressing. Sprinkle with sliced spring onions & sesame seed.

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