Jill puts her spin on a classic Japanese dish to create a flavour-packed salad.
- 2 tablespoons sunflower or peanut oil, plus extra to brush steak
- 2 onions, thinly sliced into rings
- 6 spring onions, thinly sliced
- 300g piece rib-eye or scotch fillet steak
- 300ml dashi broth (prepared to packet instructions) or Massel chicken style liquid stock, heated (see note)
- 1 tablespoon mirin (Japanese rice wine - see note)
- 1/3 cup (80ml) soy sauce
- 4 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed, sliced
- 100g silken firm tofu, cut into 1.5cm cubes
- 2 teaspoons caster sugar
- 150g bean thread vermicelli (glass noodles), cooked to packet instructions
- 150g snow peas, sliced lengthways
- 1 tablespoon black sesame seeds (see note)
- Heat the oil in a frypan over medium-low heat and cook sliced onions and half the spring onion for 15 minutes or until soft, stirring occasionally. Set aside.
- Season steak and brush with olive oil. Heat a frypan over high heat until hot and sear the steak for 60 seconds on both sides until browned. Remove from heat and rest for 10 minutes in a warm place.
- Meanwhile, bring dashi or stock to a simmer in a large pan over medium-low heat. Stir in mirin and soy, followed by the onion mixture, tofu and sugar. Heat through for 2-3 minutes.
- Divide noodles among 4 bowls and top with broth. Thinly slice steak and scatter over noodles, then serve topped with snow peas, sesame seeds and remaining spring onion.