Warm Beef Salad

Warm Beef Salad+
Tender beef with fresh Asian flavours. Try this easy and filling beef salad for an entree, lunch or dinner. A great way to share a delicious meal whether with chopsticks (or fork) in one hand, and a Pear Cider in the other!

Recipe by:
Pascal Williams-Gillot, Head Chef. Monteith's Brewery Bar, Merrin St, Christchurch.

Monteith's Credit

User rating
Rate this recipe
Meal Type:
Prep Time:
4+ hrs
Cooking Time:
0 - 15 mins
3 - 4
Pascal Williams-Gillot


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


  1. To make the dressing, make 1 litre of miso (as 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.
Back to top