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Weeknight Kitchen: Wasabi Steak


Serves 4 


• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 400 g (14 oz) sirloin or rump steak, cut into 1–2cm (1/2 - 3/4 inch) slices
• 1 tablespoon rapeseed oil
• 150 g (5 1/2 oz) watercress or pea shoots
• 200 g (7 oz) asparagus, shaved
• 150 g (5 1/2 oz) cooked edamame beans
• A bunch of spring onions, cut into strips
• 1 tablespoon black sesame seeds
• 1 tablespoon sesame seeds


• 2 teaspoons wasabi paste
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon light olive oil
• 1 teaspoon brown sugar


1. Mix together the mirin, soy sauce, brown sugar, and sesame oil to make a marinade. Place the marinade in a resealable bag with the sliced steak and leave to marinate for an hour or overnight.

2. Whisk together the dressing ingredients.

3. Heat the rapeseed oil in a large pan or wok until hot, then carefully lift the steak slices out of the marinade, add to the pan and stir-fry quickly for a minute. Remove from the pan and leave to rest for 5 minutes.

4. Dress the watercress, asparagus, and edamame beans with the dressing. Arrange on a serving plate with the steak and top with the spring onions and sesame seeds.

TIP: The asparagus edamame salad would also be a great accompaniment to plain grilled steak, lamb or chicken. 

From LEON Happy Salads, © 2016, by Jane Baxter and John Vincent. Used by permission of Conran.