Japanese style beef

Appetizing Japanese style beef, daikon and cucumber salad Recipe

Try something a little different for dinner and tuck into a succulent Japanese-style beef, daikon & cucumber salad.
Japanese style beef, daikon and cucumber salad
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew

  • 2 tablespoons mirin*

  • 1 tablespoon dark soy sauce

  • 1 small daikon radish (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.

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