Fast fusion, beef tataki salad

Name: Fast fusion, beef tataki salad
Yield: 4
Ingredients: 1 steak Eye fillet of beef, seasoned with salt and pepper (Main); 1 bunch Asparagus, Cut in half, ends shaved; 200 g Bean sprouts; 100 g Carrots, cut into thin sticks; 100 g Telegraph cucumbers, cut into thin sticks; 3 Mixed lettuce leaves, Whole per person; 1 handful Coriander; 2 Tbsp Canola oil; 1 Tbsp Canola oil; 1 Tbsp Sesame oil; 1 Tbsp Miso paste; 1 Tbsp Sushi vinegar; 1 Tbsp Sweet chilli sauce; 1 Tbsp Soy sauce

for 4 people

Reader Recipes

By Yayoi Hall

This is a new kind of modern Kiwi cooking called "fast fusion". It's fresh fresh fresh. Super quick to prepare, fun to share with friends and family, light, tasty and really healthy. It combines the best of NZ ingredients with Asian flavours in a way that's perfect for the Kiwi lifestyle. This dish lets everyone customise their own combinations so everyone's happy.

Ingredients

1 steak	Eye fillet of beef, seasoned with salt and pepper (Main)
1 bunch	Asparagus, Cut in half, ends shaved
200 g	Bean sprouts
100 g	Carrots, cut into thin sticks
100 g	Telegraph cucumbers, cut into thin sticks
3	Mixed lettuce leaves, Whole per person
1 handful	Coriander
2 Tbsp	Canola oil

Soy Miso Dressing

1 Tbsp	Canola oil
1 Tbsp	Sesame oil
1 Tbsp	Miso paste
1 Tbsp	Sushi vinegar
1 Tbsp	Sweet chilli sauce
1 Tbsp	Soy sauce

Directions

Season steak with a generous coating of salt and pepper and rest for 10 minutes. Heat fry pan and oil till very hot. Sear the steak until evenly brown, cover with lid and turn to low heat and cook for 5 minutes. Remove from heat and rest, in the frying pan, for a further 10 minutes.
Bring a pot of water to the boil. Blanch the bean sprouts in boiling water for 10 seconds, remove from water, then immediately cool under cold running water and set aside. Next blanch the asparagus in the same water for 30 seconds and cool as before.
Cut carrots and cucumber into thin sticks approximately 10cm long and set aside. Cut the coriander to the same length as the carrots and cucumber. Select 12 big, attractive lettuce leaves, wash and dry.
For the dressing, measure all the oil, paste, vinegar and sauce into a jar and shake vigorously until the miso combines with the other ingredients. Shake and pour into a serving bowl just before serving.
Slice the rested beef as thinly as possible and lay out on a larger serving platter. Place the vegetables and lettuce leaves carefully on the platter leaving room for the bowl of dressing. Place the dressing between the lettuce and steak and serve.