Shungiku, Daikon Radish and Beef Strip Salad
An umamilicious serving of vegetables
20 minutes
296kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Slice the beef up into bite-size strips.
- Slice the daikon radish into thin half-circles, separate the shungiku into leaves and stems, tear the leaves up into bite-size pieces and diagonally cut up the stems.
- Heat 1 tsp of olive oil in a fry pan, cook the daikon radish from (2) until translucent, then remove from the fry pan.
- Add in the remaining olive oil, cook (1) while separating the strips, add in the shungiku stems, the daikon radish removed in step (3) and season with (A).
- Place the cooked ingredients into a large bowl, add in the shungiku leaves and quickly combine throughout.
Cooking Basics
Daikon radish - half-circle slices
Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.
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