Roast Beef Tataki and Miso Pumpkin Salad | Marion's Kitchen
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Prep Time
15m
Cook Time
1h
Total Time
1h 15m
This Roast Beef Tataki and Miso Pumpkin Salad recipe features tender beef fillet marinated in a zesty soy and ginger sauce, served with a vibrant salad of miso-roasted pumpkin, nutty rice, and crunchy edamame. Tossed in a flavorful miso and sesame vinaigrette, it's a perfect balance of flavors and textures.
Recipe Options
Ingredients
Servings:
6
Scale:
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Beef Marinade
Miso Pumpkin Salad
Steps
1
Preheat oven to 200°C/390°F.
2
Place the pumpkin on a large baking tray. Drizzle with the olive oil and season with salt. Roast, turning halfway, for 40 minutes or until tender. Remove from the oven and allow to cool to room temperature.
3
Heat the oil in a large frying pan over high heat. Season the beef with salt and add to the frying pan. Cook, turning, for 4 minutes or until just seared. Remove from pan and allow to cool slightly.
4
In a large zip lock bag, combine the marinade ingredients. Then place the beef in the marinade. Seal and place in the fridge for 1-2 hours to marinate.
5
Preheat oven to 200°C/390°F.
6
Take the beef out of the marinade and pat it dry with paper towel. Place it onto a baking tray and drizzle with oil. Roast in the oven for 15 minutes (for rare) or until cooked to your liking.
7
Take the beef out of the oven and rest for 5 minutes before thinly slicing.
8
To make the miso pumpkin salad, mix the roasted pumpkin with the rice, edamame beans, pea shoots and Miso & Sesame Vinaigrette. Place onto a serving platter. Top with radish, pickled ginger and daikon if using. Serve with sliced beef.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories833kcal
-
Fat35g
-
Saturated Fat8g
-
Carbohydrates83g
-
Fiber8g
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Sugar16g
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Protein33g
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Cholesterol33mg
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Sodium833mg
Percent Daily Values are based on a 2,000 calorie diet.