Beef tataki salad
A summery salad packed with flavour and texture.
- Rub one tablespoon of oil over the beef steak and season with salt and pepper. Heat remaining one tablespoon of oil in frying pan over medium-high heat. Add beef to the pan and cook for two to three minutes on each side until well-browned on both sides.
- Combine the soy sauce, mirin, spring onions, ginger and garlic in a small deep-sided dish. Add beef and turn to cover in marinade.
- Cover and refrigerate until the beef is cold, turning in marinade occasionally, for at least four hours and up to 24 hours.
- Discard marinade and bring the beef to room temperature. Cut into thin slices and arrange on a bed of salad. Scatter with sesame seeds and garnish with lemon wedges.