Japanese Beef Salad

Japanese Beef Salad
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • Vinaigrette

  • 2 Tbsp.
    (30 mL)

    Tamari sauce

  • 2 tsp.
    (10 mL)

    unpasteurized honey

  • 1/2 cup
    (125 mL)

    toasted sesame oil

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    ground black pepper

  • 1 tsp.
    (5 mL)

    anise powder

  • Garnish

  • 4 x 3 1/2 oz
    (4 x 100 g)

    top sirloin steaks

  • 1 cup
    (250 mL)

    spring lettuce mix

  • 4

    green onions

  • 1/4 cup
    (60 mL)

    grated carrots

  • 1

    English cucumber, thinly sliced

  • 1/4 cup
    (60 mL)

    thinly sliced daikon radish (or red radishes)

  • 8

    asparagus spears, cooked al dente


Combine the Tamari sauce, honey, oil, coriander, pepper and anise. Save half for the vinaigrette.

Brush the steaks with the other half of the Tamari sauce mixture.

In a frying pan, grill the steaks for 2 to 4 minutes per side for medium doneness.

Baste the steaks while they cook. Set aside.

Place the lettuce mix on 4 plates and top with a green onion.

Scatter the carrots, cucumber and daikon radish on top.

Garnish with the asparagus.

Dribble the reserved vinaigrette over the salad.

Cut the steaks into strips and arrange over the salad.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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