This was so tasty. I marinated the beef overnight and when I was slicing it I pinched a bit (chef’s perk) and could taste the delicious flavour’s in the meat, it was tangy, sweet, juicy and beefy. Sometimes it is nice to do different recipes with steak, though I must say steak and chips is also a firm favourite of ours. You would usually use fillet steak for this recipe but we had some rib eye left over as the butcher cut them really large. This is the first time I have tried mirin and it was sweet and sharp which was really pleasant and it works perfectly with the sour and sweet molasses. There isn’t much else to say except I enjoyed every mouthful and would make this again 100%.
Ingredients (serves 2)
For the beef marinade
- 3 tbsp olive oil
- juice of 1 lemon
- small handful coriander, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 2 tbsp pomegranate molasses
- 1 tbsp red wine vinegar
- 1 tsp wasabi paste
For the salad
- 200-250g fillet steak
- 1 nest rice noodles
- handful soba beans, defrosted if using frozen
- small bag of salad leaves
- 1 fresh red chilli, deseeded and sliced
- handful coriander, roughly chopped
- 1 tbsp black and white sesame seeds, toasted
- 1 tbsp pomegranate molasses
- 2 tbsp mirin
- small pinch of salt
- To make the marinade for the beef, add the ingredients together in a bowl and whisk. Add the beef fillet to the marinade, cover with cling film and chill in fridge overnight if this isn’t possible chill for at least for 1-2 hours.
- To make the noodles, place in a bowl pour over hot water, cover and leave for 2 minutes, once cooked drain rinse and set aside.
- For the dressing remove the beef and pour the marinade into a bowl through a sieve to remove the bits and stir in the mirin, extra pomegranate molasses and a pinch of salt.
- Next cook the beef (I did ours medium), place the beef in a cold pan and place on a high heat, cook for 3 minutes being sure not to press it down. Turn over the steak and cook for a further 2 minutes, to finish off brown all the edges. Place the cooked steak on a plate and cover with foil and leave it to rest while you assemble the salad.
- Split the salad leaves between 2 serving bowls, then add the edamame beans. As the noodles will be cold add a drizzle of sesame oil to the pan the steak cooked in and cook for 1-2 minutes stirring to warm through. Slice the rested steak thinly, add the noodles and steak to the salad bowls, sprinkle over the sesame seeds, chilli and coriander. Finish off by liberally pouring over pre-prepared dressing and serve.