JAPANESE BEEF SALAD

Dressing

- 2 Tbsp. (30 mL) Tamari sauce
- 2 tsp. (10 mL) unpasteurized honey
- 1/2 cup (125 mL) grilled sesame oil
- 1 tsp. (5 mL) ground coriander
- 1 tsp. (5 mL) ground black pepper
- 1 tsp. (5 mL) powdered anise

Topping

- 4 x 3 1/2 oz. (4 x 100 g) steaks (flank)
- 1 cup (250 mL) spring lettuce mix
- 4 green onion stems
- 1/4 cup (60 mL) carrots, grated
- 1 English cucumber, chopped
- 1/4 cup (60 mL) radishes, chopped
- 8 asparagus, cooked « al dente »

Mix the Tamari sauce, honey, oil, coriander, pepper and anise. Keep half for use in dressing. Brush the steaks with the other half of the Tamari sauce mix.

In a frying pan, grill the steaks from 2 to 4 minutes each side to cook fully. Brush while cooking. Set aside.

Place the lettuce on 4 plates along with a green onion stem. Add the carrots, cucumber and radishes.

Garnish with the asparagus. Sprinkle with the vinaigrette set aside.

Cut the steaks in strips and place them on the salad.

Gives 4 portions.