Ingredients (Serves 4)

600g scotch fillet (150g per person)
Beef marinade:  
300ml sweet chilli sauce 4 tablespoons liquid honey
300ml dark soya sauce 40ml canola oil
Dressing: Salad:
make 1 litre of miso 2 fancy lettuces, washed & torn roughly
300ml sake 200g watercress
350ml mirin (cooking) 40g mung beans
400g castor sugar 4 carrots peeled, washed cut julienne
100ml orange juice 40g vermicelli noodles
100g grated ginger  
zest from 1 orange  


  1. To make the dressing, make 1 litre of miso (as 1. per instructions on paste packet). Place all dressing ingredients except orange zest into a saucepan and bring to the boil.
  2. Reduce heat and simmer for 5 minutes. Allow to cool and add the zest.
  3. Place in a sterilised bottle and keep it in the refrigerator.
  4. Combine all marinade ingredients in a stainless steel bowl, add beef to cover, and refrigerate for at least 4-5 hours, preferably overnight.
  5. Sear beef in a hot pan for 2-3 minutes on each side, rest for 5 minutes.
  6. Soak noodles in warm water for at least 30 minutes. Mix all salad ingredients in a stainless steel bowl. Slice steak thinly, add to salad bowl.
  7. Season according to taste, dress and serve.

The Perfect Dish to enjoy with
AN ICE-COLD Crushed Pear Cider