Wasabi-ginger beef and sushi salad
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Time to make:
$5.55 per serve
(at time of publication)
Full ingredients list:
1 tablespoon wasabi paste
500g lean rump steak, trimmed
2 teaspoons rice bran oil
450g packet microwavable brown rice
1 Lebanese cucumber, halved lengthways, thinly sliced
1 small ripe avocado, thinly sliced
2 large carrots, sliced with a julienne peeler
2 shallots, thinly sliced diagonally, plus reserved slices, to garnish
1 1/2 cups bean sprouts
1/4 cup pickled ginger, drained, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons gluten-free, reduced-salt tamari
1 tablespoon finely grated ginger
Nutritional information (per serve)
Instructions and steps:
Step 1 Brush wasabi paste onto both sides of steak with a pastry brush or the back of a spoon. Heat rice bran oil in a large non-stick frying pan set over medium–high heat. Cook steak for 3–4 minutes per side, or until done to your liking. Remove beef from pan, cover to keep warm and leave to rest for 5 minutes; cut into thin slices.
Step 2 Meanwhile, cook brown rice according to packet instructions. Transfer rice to a large salad bowl. Add sliced cucumber, avocado, carrots and shallots to bowl with bean sprouts and sliced pickled ginger; toss to combine.
Step 3 Whisk vinegar, tamari and ginger in a small bowl to make dressing; add to salad and toss.
Step 4 Top sushi salad with beef slices, garnish with shallots and serve.
About this recipe
First published: January 2015