Japanese-Style Beef Salad with Ponzu Dressing & Sriracha Aioli
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got juicy rump steak atop a fresh Japanese-style salad dressed with ponzu and sweet chilli sauce for zest and zing.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Beef Rump
1
tomato
1
cucumber
2
radish
½
lemon
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
sriracha
(May be present: Soy)
1 packet
sweet chilli sauce
1 bag
salad leaves
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Tree Nuts, Gluten, Sesame, Milk)
1 packet
Crispy Shallots
1 packet
ponzu sauce
(Contains: Soy; May be present: Gluten, Sesame, Milk, Eggs, Fish, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 bag
coriander & mint
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• 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
• Roughly chop tomato and cucumber • Trim and thinly slice radish • Cut lemon into wedges • In a bowl, combine garlic aioli and sriracha
• 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 steak and salad between plates. Top with sriracha aioli and crispy shallots • Serve with lemon wedges
