Marinated Steak on a Soya Bean and Rice Noodle Salad with Mirin and Pomegranate Dressing Recipe
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For the beef marinade
juice of 1 lemon
small handful coriander, finely chopped
red chilli, deseeded and finely chopped
red wine vinegar
For the salad
handful soba beans, defrosted if using frozen
small bag of salad leaves
red chilli, deseeded and sliced
handful coriander, roughly chopped
black and white sesame seeds, toasted
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.
If you taste it on its own you may think that I’ve really turned up the volume here, but oncemassaged into oodles of noodlesand thinly sliced veggies it loses its pungency and brings the whole dish together nicely
Place the fig halves in an oven dish and drizzle over the honey. Click to shareonWhatsApp (Opens in new window)ShareonFacebook (Opens in new window)Click to shareon Pinterest (Opens in new window)Click to shareon Google+ (Opens in new window)Click to shareon Tumblr (Opens in new window)Click to email (Opens in new window)Click to print (Opens in new window)Click to shareon Twitter (Opens in new window)Like this
If you want, you could us pan-fried fish or stir-fried strips of beef steakinstead of chicken. Thatway, once the chicken andnoodlesareready, allthatremains to be done is tossing ingredients together, drizzling with the dressingand it’s good to go
I’ve done the researchon this recipeandhavea Slimming World, Weight Watchers, andcalorie count so that if you decide to make this vegetarianbean chilli withrice you’ll know exactlywhat you’re dealingwith
Cut the corianderandadd to the beans, seasonwithsalt, black pepper and olive oil. Although we areaccustomed to the factthatall the dishes of the Armenian cuisine, often very labor-intensive, with lots of ingredients andlong hours of cooking, but there are some exceptions