Wasabi Beef Salad

Wasabi Beef Salad

Ingredients

3 boneless beef sirloin steaks, cut 20mm (3/4 inch) thick

Marinade:

1/3 cup hoisin sauce
1/4 cup pomegranate juice
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1 Tbsp sesame oil
1/2 tsp pepper

Wasabi Cucumbers:

2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 tsp pomegranate juice
1 English cucumber, thinly sliced

Wasabi Gingered Carrots:

1 Tbsp Wasabi Mayonnaise
1-1/2 tsp minced fresh ginger
2 cups packaged matchstick carrots

Garnish:

1 Tbsp toasted sesame seeds
1 medium avocado, diced
1/2 cup fresh pomegranate seeds

Method

1. Combine Marinade ingredients in small bowl.
2. Place beef steaks into marinade and ensure they are fully coated.
3. Cover and marinate in refrigerator 15 minutes to 2 hours. The longer you leave them the hotter they get 🙂

Prepare Wasabi Cucumbers.

1. Combine Namida® Wasabi Paste and pomegranate juice in medium bowl.
2. Add cucumbers; toss to coat.
3. Cover and set aside. Refrigerate until ready to serve.

Prepare Wasabi Gingered Carrots.

1. Combine Wasabi Mayonnaise and ginger in another medium bowl.
2. Add carrots; toss to coat.
3. Cover and set aside. Refrigerate until ready to serve.
4. Remove steaks from marinade; discard marinade.
5. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145 deg F or 63 deg C) to medium (160 deg F or 71 deg C) tenderness, turning once.
6. Carve steaks into thin slices.
7. Place cucumbers and carrots side by side on plate; top with beef.
8. Garnish with avocado and pomegranate seeds; sprinkle with sesame seeds.