Rib-eye beef salad with Kikkoman toasted sunflower seeds
This rib-eye beef salad is a lovely, colourful mix of carrot, baby corn and mange tout, topped with crunchy Kikkoman soy sunflower seeds
- Preparation Time5 mins
- Cooking Time30 mins
Nutrition per serving
- Energy412 Kcals
- 2 rib-eye steaks, weighing around 650g in total
- 3tbsp Kikkoman soy sauce
- 2tbsp toasted sesame oil
- 100g green beans or mange tout, halved
- 100g baby corn, halved
- 2 carrots, peeled
- 1 yellow pepper, sliced
- 100g bag mixed salad leaves
- 2tbsp sunflower seeds
- 1tbsp sweet chilli sauce
- Juice of 1 lime
Put the steaks in a large dish and pour over 1 tbsp Kikkoman Soy Sauce and 1tbsp sesame oil. Set aside to marinate.
Blanch the beans and baby corn for 2-3min in a pan of boiling water. Rinse in cold water and drain well. Tip into a salad bowl.
Use a vegetable peeler to carve long thin ribbons from the carrots. Add to the bowl with the sliced pepper and salad leaves.
Heat a non-stick frying pan and dry fry the sunflower seeds for 1-2min until just golden. Pour 1 tbsp Kikkoman Soy Sauce over the seeds to coat them, cooking for about 30secs more. Tip on to a plate and set aside.
Return the pan to the heat and fry the steaks for 1-2min each side for rare, 3-4min each side for medium. Leave on a board for 5min to rest.
Whisk together the remaining 1tbsp Kikkoman Soy Sauce and sesame oil, the sweet chilli sauce and lime juice. Slice the steak into thin strips and put on top of the salad.
Drizzle with the dressing and scatter over the toasted sunflower seeds and serve immediately.