Rare Beef Salad with Cucumber and Wasabi Flavour Pearls

Rare Beef Salad with Cucumber and Wasabi Flavour Pearls

Rare Beef Salad with Cucumber & Wasabi Flavour Pearls

Rare Beef Salad with Cucumber and Wasabi Flavour Pearls

Our Rare Beef Salad is pretty enough to serve to your guests either as individual entrees or a large share platter. It’s also just perfect for a fresh and healthy meal to enjoy with the family at home. For the non-meat eaters it’s a simple swap to some firm tofu/tempeh or fish or chicken as an alternate protein. The addition of our Limited Edition Cucumber & Wasabi Flavour Pearls adds a burst of delicious fun too. Yuzu or Soy Flavour Pearls would be delightful if our Limited Edition has finished.

What You’ll Need (this feeds 4)

  • Beef – we used Rump but any lean tender cut is great – allow 125g per person 
  • 1 tsp – 1 tbs Wasabi paste or powder
  • 3 tbs Ponzu (or 2 tbs Soy and 1 tbs Lemon or Lime Juice)
  • 2 tbs Mirin
  • Dash Sesame oil
  • Baby Spinach – a couple of handfuls
  • Zucchini – around 250g – spiralized and blanched
  • 1 cup Edamame or Broadbeans – frozen is great – just shell them please
  • Fresh herbs – around half a cup – mint, coriander, basil, parsley
  • 1 Capsicum or half punnet Cherry Tomatoes – sliced
  • Black Sesame Seeds – a sprinkle
  • Cucumber & Wasabi Flavour Pearls

 

Lets Get started

Combine Wasabi, Ponzu, Mirin and Sesame oil in a small bowl. Use half of the ‘dressing’ to marinate the beef (or alternate protein) in a shallow dish/bowl for around 30 minutes. Set the rest aside to use later.

Pop a large pot with lightly salted water on the stove to blanch your vegetables.

Next

We used a Spiralizer that we found at Kmart for our lovely Zucchini ‘Spaghetti’. This is what we used

Essentially we just want some lovely long strands of Zucchini. Once you have cut them just add them into the rapidly boiling water for a few seconds. You just want them to become beautiful bright green. Refresh them in ice cold water to stop the cooking and retain that lovely colour. Drain them well once cold.

Now to blanch the shelled Edamame or Broadbeans. Again just add them briefly into the boiling salted water until they show that lovely vibrant green colour. Refresh in ice cold water. (the Broadbeans will need their outer pod removed after this step too)

Heat a frypan/BBQ/Grill plate until super hot. Pat dry the marinated meat with some paper towel and lightly coat with a little oil. Cook until the meat is Rare or to the done-ness that works for you. Set it aside to rest for a few minutes before serving.

To Serve

Whilst the meat is resting you can build the salad directly onto the plate/platter. Simply tumble all of your vegetables gently in a large bowl and divide onto each plate.

Slice the now rested Beef and arrange on top of the salad. Add a nice drizzle of the remaining dressing onto each dish.

Lastly add a sprinkle of Black Sesame Seeds and a spoonful of Cucumber & Wasabi Flavour Pearls to finish.

Tah Dah…

Until next time

Enjoy…From the Peninsula Larder Team

**If our Limited Edition Cucumber and Wasabi is no longer available…take a peek at our other flavours, just click HERE There are plenty of others to choose from

To make a good salad is to be a brilliant diplomat – the problem is entirely the same in both cases. To know how much oil to mix in with one’s vinegar.

– Oscar Wilde  

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