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
- Combine Marinade ingredients in small bowl.
- Place beef steaks into marinade and ensure they are fully coated.
- Cover and marinate in refrigerator 15 minutes to 2 hours. The longer you leave them the hotter they get 🙂
Prepare Wasabi Cucumbers.
- Combine Namida® Wasabi Paste and pomegranate juice in medium bowl.
- Add cucumbers; toss to coat.
- Cover and set aside. Refrigerate until ready to serve.
Prepare Wasabi Gingered Carrots.
- Combine Wasabi Mayonnaise and ginger in another medium bowl.
- Add carrots; toss to coat.
- Cover and set aside. Refrigerate until ready to serve.
- Remove steaks from marinade; discard marinade.
- 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.
- Carve steaks into thin slices.
- Place cucumbers and carrots side by side on plate; top with beef.
- Garnish with avocado and pomegranate seeds; sprinkle with sesame seeds.