- Recipes
- Miso and Sesame-griddled Beef Fillet with Radish Salad and Match Chips
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Search results for 4 beef fillet pieces, each around 3cm thick
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Search results for 2 tbsp of palm sugar, for the marinade
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Search results for 2 tbsp of sesame oil, for the dressing
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Search results for 1 tbsp of brown rice miso paste, for the marinade
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Search results for 1 tbsp of dark tahini paste, for the marinade
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Search results for 1 tbsp of brown rice vinegar, for the marinade
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Search results for 1.5 cm of root ginger, grated, for the marinade
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Ingredients
- 1 litre of sunflower oil, for cooking the chips
- 4 beef fillet pieces, each around 3cm thick
- 2 tbsp of palm sugar, for the marinade
- 0.25 garlic clove, peeled and grated, for the marinade
- 4 tbsp of sake, for the marinade
- 1 red meat watermelon radish (or a handful of regular radishes), peeled and thinly sliced with a sharp knife
- 60 g of baby watercress
- 1 lime, juiced, for the dressing
- 1 clementine, juice and zest of for the dressing
- 2 tbsp of sesame oil, for the dressing
- 1 tbsp of sesame seeds, for the dressing
- 4 medium desiree potatoes (or red potatoes), peeled, cut into thin slices, then intro strips, the size of long matches
- 1 tbsp of brown rice miso paste, for the marinade
- 1 tbsp of dark tahini paste, for the marinade
- 1 tbsp of brown rice vinegar, for the marinade
- 1.5 cm of root ginger, grated, for the marinade
- 250 g of mooli, peeled into long strips with a speed peeler
- 1 tsp of tamari soy sauce, for the dressing
- 1 handful of fresh coriander leaves, stalks removed