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How to make Warm wasabi beef and zoodle salad

Yield = 4
Prep time: 0:45
Cook time: 0:10
Total time: 0:55

Ingredients

  • 1 teaspoon wasabi paste
  • 2 tablespoons salt-reduced tamari
  • 1 1/2 tablespoons mirin
  • 2 x 250g lean beef rump steaks, fat trimmed
  • 145g (1 cup) frozen shelled edamame
  • 250g packet zucchini noodles
  • 100g baby spinach
  • 1 small red capsicum, deseeded, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 2 teaspoons sesame seeds, toasted

Method

  • Step 1 Combine wasabi, tamari and mirin in a small bowl. Place half the dressing in a shallow dish and add the beef. Turn to coat. Cover and set aside for 30 minutes to marinate. Reserve the remaining dressing.
  • Step 2 Preheat a chargrill pan or barbecue grill over high. Lightly spray beef with oil. Cook beef for 2-3 minutes each side for medium-rare. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest before thinly slicing.
  • Step 3 Meanwhile, steam edamame for 2-3 minutes over a saucepan of simmering water, adding the zucchini in the last minute of cooking. Drain.
  • Step 4 Combine the zucchini, edamame, spinach, capsicum and onion in a large serving bowl. Top with the beef and drizzle over the reserved dressing. Sprinkle with sesame seeds.