Marinated Steak on a Soya Bean and Rice Noodle Salad with Mirin and Pomegranate Dressing Recipe

Marinated Steak on a Soya Bean and Rice Noodle Salad with Mirin and Pomegranate Dressing Recipe

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  • For the beef marinade
  • 3 tbsp olive oil
  • juice of 1 lemon
  • small handful coriander, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 tbsp pomegranate molasses
  • 1 tbsp red wine vinegar
  • 1 tsp wasabi paste
  • For the salad
  • 200-250 g fillet steak
  • 1 nest rice noodles
  • handful soba beans, defrosted if using frozen
  • small bag of salad leaves
  • 1 fresh red chilli, deseeded and sliced
  • handful coriander, roughly chopped
  • 1 tbsp black and white sesame seeds, toasted
  • 1 tbsp pomegranate molasses
  • 2 tbsp mirin
  • small pinch of salt


    To make the marinade for the beef, add the ingredients together in a bowl and whisk. Add the beef fillet to the marinade, cover with cling film and chill in fridge overnight if this isn't possible chill for at least for 1-2 hours.
    To make the noodles, place in a bowl pour over hot water, cover and leave for 2 minutes, once cooked drain rinse and set aside.
    For the dressing remove the beef and pour the marinade into a bowl through a sieve to remove the bits and stir in the mirin, extra pomegranate molasses and a pinch of salt.
    Next cook the beef (I did ours medium), place the beef in a cold pan and place on a high heat, cook for 3 minutes being sure not to press it down. Turn over the steak and cook for a further 2 minutes, to finish off brown all the edges. Place the cooked steak on a plate and cover with foil and leave it to rest while you assemble the salad.
    Split the salad leaves between 2 serving bowls, then add the edamame beans. As the noodles will be cold add a drizzle of sesame oil to the pan the steak cooked in and cook for 1-2 minutes stirring to warm through. Slice the rested steak thinly, add the noodles and steak to the salad bowls, sprinkle over the sesame seeds, chilli and coriander. Finish off by liberally pouring over pre-prepared dressing and serve.


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