Serves 4
15 minutes (plus marinating) prep, 5 minutes cooking


  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 400 g (14 oz) sirloin or rump steak, cut into 1–2cm (1/2 - 3/4 inch) slices
  • 1 tablespoon rapeseed oil
  • 150 g (5 1/2 oz) watercress or pea shoots
  • 200 g (7 oz) asparagus, shaved
  • 150 g (5 1/2 oz) cooked edamame beans
  • A bunch of spring onions, cut into strips
  • 1 tablespoon black sesame seeds
  • 1 tablespoon sesame seeds


  • 2 teaspoons wasabi paste
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light olive oil
  • 1 teaspoon brown sugar


1. Mix together the mirin, soy sauce, brown sugar, and sesame oil to make a marinade. Place the marinade in a resealable bag with the sliced steak and leave to marinate for an hour or overnight.

2. Whisk together the dressing ingredients.

3. Heat the rapeseed oil in a large pan or wok until hot, then carefully lift the steak slices out of the marinade, add to the pan and stir-fry quickly for a minute. Remove from the pan and leave to rest for 5 minutes.

4. Dress the watercress, asparagus, and edamame beans with the dressing. Arrange on a serving plate with the steak and top with the spring onions and sesame seeds.

TIP: The asparagus edamame salad would also be a great accompaniment to plain grilled steak, lamb or chicken.

From LEON Happy Salads, © 2016, by Jane Baxter and John Vincent. Used by permission of Conran.