2 Tbs ginger, grated
3 Tbs soy sauce
1 1/2 Tbs mirin
2 cloves garlic, finely sliced
600g scotch fillet
Freshly ground black pepper
2 Tbs chilli avocado oil
Juice of one lemon
100g baby spinach leaves
1 small red onion, finely sliced
1 red capsicum, finely sliced
1 Combine the ginger, soy, mirin and garlic in a flat dish. Add the beef and massage in the flavours. Grind over black pepper then cover and leave to marinate for a minimum of 2 hours.
2 Heat a fry pan then add the avocado oil. When hot, add the beef and cook for approximately 4 minutes on each side, depending on the thickness.
3 Remove the beef from the pan and let rest for at least 15 minutes. Pour the juices from the marinated beef into the pan with the lemon juice. Bring to a boil and turn off, let cool.
4 Slice the beef and arrange on plates with the spinach leaves, red onion and capsicum. Serve the salad with the pan juices and extra chilli avocado oil.By Amanda Laird Email Amanda