With summer just around the corner it’s time to turn your thoughts to mouthwatering salads and re-evaluate your seasonal food repertoire so prepare to dazzle your friends with this innovative recipe.
From one of our favourite foodie blogs ‘What Katie Ate‘ Katie Quinn Davies gives us a refreshing salad dish, a combination of oriental flavours to keep our taste buds alive this summer. Katie merges wonderful flavours that fuse together beautifully whilst being a fresh option for healthy eating. A simple yet delicious recipe that would be an ideal dish to share with friends and family at dinner parties or just as a no-fuss meal for yourself.
So try out the beef fillet salad for yourself, just simply follow the recipe below…
FOR THE BEEF MARINADE:
3 tablespoons extra virgin olive oil (EVOO)
Juice of 1 lemons (about 3 tablespoons)
2 tablespoon salted capers, thoroughly rinsed and very finely chopped
Small handful fresh parsley leaves, finely chopped
1 long red chilli seeds removed and finely diced*
2 tablespoons ponzu sauce
1 tablespoon sherry vinegar
1 teaspoon wasabi
*I find the best way to prep this marinade if to chop the parsley, chilli and capers all together on a board at the same time
YOU WILL ALSO NEED:
500g eye fillet beef steak, (organic if possible)
200g soba noodles
750ml sunflower oil
450g edamame beans
2 handfuls rocket leaves
1 long red and green chilli, deseeded, very finely sliced
1 tablespoons each black and white sesame seeds
2 tablespoons extra Ponzu sauce
2 tablespoons mirin
Half a lemon
- To make the marinade for the beef, add ingredients together in a bowl and whisk. Add 3 tablespoons of the marinade to a small bowl and set aside (this is to make the final salad dressing). Add the beef fillet to the marinade, cover with cling wrap and chill in fridge for 1-2 hours or longer if you can.
- To make the dressing, strain the 3 tablespoons of marinade (to remove the bits), then add 2 tablespoons ponzu and mirin. Whisk and set aside.
- Half fill a large pot with cold water and bring to the boil over high heat, add a good pinch of salt along with the soba noodles and cook for 2 minutes. Drain, then lay out over a clean tea towel. Pat the noodles dry (or at least as dry as you can).
- Heat the sunflower oil in the same large pot. Add the noodles in batches, I didn’t use a thermometer for this as my current one is broken but you’ll know when the oil will be hot enough when you test a noodle and it bubbles up in the oil immediately.
- Very carefully add the noodles in handful-sized portions, you’ll probably find they stick a bit to the bottom of the pot so using a slotted spoon or pasta spoon, make sure you move them around the pot to avoid sticking. Let them fry for about 2 minutes then lift them up out of the oil for a second then add back in ~ I find doing this helps to gets the noodles really crispy. Fry until noodles are crispy and golden. Drain on paper towel and repeat with the remaining noodles. Do always take care when deep frying, always make sure the oil level is not too high in the pot.
- To cook the edamame beans, add 4 cups of cold water to a large pot along with 1 teaspoon of salt. Bring to the boil over high heat then all all the beans in their shells, bring back to the boil and cook for 5 minutes. Test one to see if they are ready ~ they should still have a little bite to them and not be mushy. While beans are cooking fill a bowl with cold water and lots of ice and a squeeze of lemon juice. Drain and pop out the beans into the bowl of iced water. Allow to stand for a few minutes then drain.
- Cook the marinated beef on a hot BBQ until cooked as per your liking ~ I prefer to keep the beef in this dish on the rarer side of medium-rare. Allow to rest for 10 minutes then cut paper thin with a sharp knife.
- To assemble the salad, scatter the rocket leaves on a large serving platter along with the noodles ~ which you need to crunch up to break into small pieces (makes for much easier eating!) then the edamame beans, sliced meat and finally a good sprinkling of black and white sesame seeds and last but not least, the red and green chilli. Drizzle liberally with the pre-prepared dressing and serve.