Wasabi Steak w. Edamame Salad
Cook Time: ~15 Minutes
Pairing beef steak with the flavour of wasabi works anywhere, anytime. In tacos, and sushi; it’s all great. If you understand the delight of this partnership, you will enjoy this wasabi steak salad. The dish combines a steak, marinaded in soy and mirin with a crisp, crunchy, wasabi-flavoured salad dressing. Great for a light meal or lunch.
Serves: 2
Prep: ~10 minutes
Cook: ~5 minutes
Ingredients
2x Sirloin steaks
Spring onions
A bunch of asparagus
Watercress (~100g)
Edamame beans (~100g)
Mirin rice wine (2 tbsp)
Soy sauce (2 tbsp)
Sesame oil (1 tbsp)
White sugar (2 tsp)
Brown sugar (1 tsp)
Olive oil
Furikake seasoning
Chilli Flakes
The salad dressing
Wasabi paste (3 tsp)
Soy sauce (1.5 tbsp)
Rice vinegar (2 tbsp)
Extra virgin olive oil (1 tbsp)
Brown sugar (1 tsp)
Notes
Furikake: If you can’t find furikake seasoning, you can replace it with a combination of white and black sesame seeds.
Edamame: The edamame beans need to be cooked, so check the ones you purchase. If not, bring a pot of water to the boil, throw in your beans, stirring occasionally, and simmer for 8-10 minutes.
Equipment
One medium frying pan
A large mixing bowl
A small mixing bowl
Mise En Place
Slice your steaks into strips, about 2cm wide.
Place the strips into a mixing bowl alongside 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of brown sugar, and two teaspoons of white sugar.
Ensure the ingredients are mixed, the steak is coated in the marinade and leave for a minimum of one hour. The steak should take on a beautiful deep maroon colour as it soaks in soy and sugar. If you can, marinade overnight.
Slice the asparagus lengthways and thin, and remove the stringy stalks to reduce the length of the spears.
Cut your spring onions into short strips.
For the salad dressing, mix together 3 teaspoons of wasabi paste, 1.5 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of extra virgin olive oil, and one teaspoon of brown sugar.
The Cook
The cook is so simple. Add your watercress, asparagus and edamame beans into a mixing bowl, dress with the salad dressing, and assemble on the plate.
Get a frying pan (a wok works well too), add a little olive oil, and bring to a high heat. Carefully add your steak strips, ensuring you don’t pour the leftover marinade into the pan, and toss for ~1 minute and 30 seconds. They should cook fast, and there is nothing worse than a dry steak in a salad. Remove from the pan and let rest for 3 minutes.
Place your steak on top of your salad, sprinkle over some furikake seasoning, chilli flakes, and spring onions.
If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor