• Yield: Serves 4

  • Time: 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

LEON LEON Happy Salads


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.