Serves: 4 | Preparation Time: 15 min
- 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
- 2 tbs mirin
- 1 tbs dark soy sauce
- 1 small daikon (400g), peeled, shaved into ribbons using a vegetable peeler
- 1 Lebanese cucumber, halved lengthways, thickly sliced on the diagonal
- 2/3 cup mint leaves
- 2 cups mizuna or wild rocket leaves
- 2 tbs light soy sauce
- 2 tbs rice vinegar
- 1 tsp mirin*
- 1 tsp sesame oil
Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss.
Top daikon with beef salad and drizzle with extra dressing.