Japanese-Style Seared Beef With Asian Greens - cooking recipe

Ingredients

1 lb beef sirloin steak or beef tenderloin
1 1/2 tsp shichimi togarashi (Japanese seven-spice mixture)
1 tbsp canola oil
1 None daikon radish
2 None cucumbers
9 oz mixed Asian greens and herbs, such as mizuna and cilantro
2 tbsp sesame seeds, toasted
2 tbsp lemon juice
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp finely grated fresh ginger
1/2 tsp sesame oil
1/4 tsp sugar

Preparation

Place steak on a plate. Sprinkle with shichimi togarashi and drizzle with half the canola oil. Rub into both sides of meat.
Heat a large skillet on medium heat. Cook steak for 3 mins each side for medium-rare, or until cooked to desired doneness. Wrap in foil and let stand for 15 mins.
Meanwhile, use a vegetable peeler to peel wide ribbons from daikon and cucumbers. Place in a large bowl with greens and sesame seeds.
Place remaining ingredients and canola oil in a small bowl and whisk to combine. Drizzle over salad and toss to combine.
Thinly slice steak. Add to salad and toss to combine. Divide among bowls to serve.