This robust salad, makes for a great lunch and is a great way to use up leftover beef from a Sunday Roast. Whilst working with Mr C in Kilburn, I got the inspiration for this dish. Good quality produce at the peak of their freshness is the key to executing this salad.
To cook beef that remains beautifully tender and as soft as butter I would suggest using a good quality rare breed beef fillet that’s marbled with some fat. Slice the beef thinly (3mm thick) with a sharp knife. If you can’t get your hands on a decent fillet, then rib-eye or sirloin are good substitutes.
The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
This quirky marinade has the addition of a little dark rum which really adds another dimension to the beef. Teriyaki is not completely restricted to grilling and barbecuing – the marinated foods can also authentically be pan-fried or sautéed.
This truly is a sumptuous salad, which is flexible and easy to put together, and a great way to use up leftovers – accompanied with a glass of Gewurztraminer, you can’t go wrong.
Ingredients: Serves 2
For the beef and marinade:
2 Fillet or sirloin steaks cut across the grain
25ml Mirin – (or honey)
50ml Soy sauce – reduced sodium
15ml Dark rum – optional
1Tspn Minced ginger
1 Clove minced garlic
4 -5 Drops of tobacco or hot pepper sauce
For the salad:
35ml Raspberry vinaigrette dressing
80g Mixed salad leaves – I use rocket & oak leaf, roughly torn
75g Fine green beans or snow peas, blanched & refreshed, cut in half
2 Banana shallots, 1 diced, 1 finely shredded
50g Seasoned flour for dusting
1Tbsp coriander leaves finely chopped
1 Red chilli, deseeded, finely chopped
2g Toasted sesame seeds – some extra for garnish
Pinch of salt & pepper to taste
Oil for deep-frying
1) Cut the beef into strips against the grain. Combine the rest of the ingredients for the marinade, place the beef in it, and leave to marinade for around 45mins.
2) Dust the shredded, shallots in the seasoned flour, shake off excess and deep fry in hot oil for 3 – 4 minutes or until crispy. Remove from oil and drain on paper towel. Season Lightly.
3) Pre-heat the wok or griddle until very hot. Simply flash fry the meat – just sear it then remove from griddle / wok. The meat will continue cooking in the residual heat and should remain soft. Keep the strips of meat moving, so the sugars in the teriyaki marinade don’t burn. Baste the meat if necessary with remaining marinade.
4) Keep beef warm while you assemble the salad. Combine the remaining salad ingredients (season as desired), tossing them together with the raspberry vinaigrette. Divide between two plates. Pile the strips of beef on top of the salad, and assemble the crispy fried shallots on top of the beef. Garnish with extra sesame seeds.
5) Sit back and enjoy with a glass of wine, and some good company.