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Japanese Beef Salad https://www.metro.ca/userfiles/image/recipes/salade-japonaise-bœuf-5175.jpg PT20M PT08M PT28M
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.
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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) coriander 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 carrot 1 English cucumber, thinly sliced 1/4 cup (60 mL) thinly sliced daikon radish (or red radishes) 8 asparagus spears, cooked al dente
Japanese Beef Salad

Japanese Beef Salad

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • Vinaigrette
  • 2 Tbsp.
    (30 mL)
    Tamari sauce
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    HUY FONG SRIRACHA SAUCE

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  • 2 tsp.
    (10 mL)
    unpasteurized honey
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  • 1/2 cup
    (125 mL)
    toasted sesame oil
  • 1 tsp.
    (5 mL)
    coriander
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  • 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
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  • 1 cup
    (250 mL)
    spring lettuce mix
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  • 4
    green onions
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  • 1/4 cup
    (60 mL)
    grated carrot
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  • 1
    English cucumber, thinly sliced
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  • 1/4 cup
    (60 mL)
    thinly sliced daikon radish (or red radishes)
  • 8
    asparagus spears, cooked al dente
Imprimer ma sélection

Preparation

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

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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