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Japanese-Style Beef Salad

Japanese-Style Beef Salad

with Ponzu Dressing & Sriracha Aioli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
538 kcal
Protein
: 
38.8g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Soy
  • Wheat
  • Eggs
  • Almond
  • Sesame
  • Eggs
  • Soy
  • Milk
  • Fish
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Mixed Salad Leaves

1

Tomato

1 sachet

Coriander

300 g

Beef Rump

1 packet

Mint

1

Cucumber

1 packet

Sriracha

(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)

1 packet

Ponzu Sauce

(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)

1 packet

Sweet Chilli Sauce

1 packet

Crispy Shallots

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

1

Lemon

1 packet

roasted peanuts

(May be present: Sesame, Soy, Milk, Gluten, Tree nuts)

2

Radish

Calories538 kcal
Energy (kJ)2250 kJ
Fat29.3 g
of which saturates8.6 g
Carbohydrate26 g
of which sugars13.6 g
Dietary Fibre5.6 g
Protein38.8 g
Cholesterol55 mg
Sodium864 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Place beef between two sheets of baking paper. Pound with rolling pin until slightly flattened (this ensures it’s extra tender!) • Heat olive oil in frying pan over high heat. Season beef • Cook beef for 5-6 mins or until cooked to your liking • Transfer to a plate to rest

2

• Roughly chop tomato and cucumber • Trim and thinly slice radish • Cut lemon into wedges • In a bowl, combine garlic aioli and sriracha

3

• In a second bowl, combine ponzu, sweet chilli, salad leaves, tomato, cucumber, radish, peanuts and torn coriander and mint • Add a drizzle of oil, season and toss • Slice steak • Divide salad between plates. Top with steak, sriracha mayo and crispy shallots • Serve with lemon wedges

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