2 Tbs ginger, grated
3 Tbs soy sauce
1 1/2 Tbs mirin
2 cloves garlic, finely sliced
600g scotch fillet
Freshly ground black pepper
2 Tbs chilli avocado oil
Juice of one lemon
100g baby spinach leaves
1 small red onion, finely sliced
1 red capsicum, finely sliced
1 Combine the ginger, soy, mirin and garlic in a flat dish. Add the beef and massage in the flavours. Grind over black pepper then cover and leave to marinate for a minimum of 2 hours.
2 Heat a fry pan then add the avocado oil. When hot, add the beef and cook for approximately 4 minutes on each side, depending on the thickness.
3 Remove the beef from the pan and let rest for at least 15 minutes. Pour the juices from the marinated beef into the pan with the lemon juice. Bring to a boil and turn off, let cool.
4 Slice the beef and arrange on plates with the spinach leaves, red onion and capsicum. Serve the salad with the pan juices and extra chilli avocado oil.