Japanese - Style Beef, Daikon And Cucumber Salad

Japanese-style beef, daikon and cucumber saladTry something a little different for dinner and tuck into a succulent Japanese-style beef, daikon & cucumber salad.

700g-piece lean beef eye fillet, trimmed of excess fat and sinew
2 tablespoons mirin*
1 tablespoon dark soy sauce
1 small daikon* (400g), peeled, shaved into ribbons using a vegetable peeler
1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal
2/3 cup mint leaves
2 cups mizuna* or wild rocket leaves

Japanese dressing
2 tablespoons light soy sauce
2 tablespoons rice vinegar
1 teaspoon mirin*
1 teaspoon sesame oil


Step 1
Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
Step 2
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
Step 3
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
Step 4
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss. Top daikon with beef salad and drizzle with extra dressing.