Beef Toro
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1cup frisée lettuce
- 1tablespoon minced chives
- 1tablespoon thinly sliced sour pickles (can be any vegetable)
- 3scallions, sliced thin on the bias
- Salt and ground black pepper
- 2tablespoons extra-virgin olive oil
- 1tablespoon finely grated daikon (a piece about 2 inches)
- ¼teaspoon Korean or other red chile paste
- 4ounces hen-of-the-woods or oyster mushrooms, separated
- ½pound beef deckle or fillet
- 1inch-long piece fresh ginger
- ¼cup ponzu
Nutritional analysis per serving (4 servings)
162 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine frisée, chives, pickles and scallions. Season with salt and pepper and toss with 1 tablespoon olive oil. Set aside. In a small dish, mix daikon and chile paste and set aside.
- Step 2
Toss mushrooms in a bowl with remaining oil, salt and pepper. Have 4 salad-size plates ready. Heat a heavy skillet, preferably cast iron, to very hot. Sear mushrooms until lightly charred. Divide mushrooms among the salad plates. Keep pan on heat. Season beef with salt and pepper. If using fillet, cut the piece in half lengthwise (with the grain). Sear beef on all sides until browned outside but still raw in the center. Cut in ¼-inch thick slices and arrange on the mushrooms. Grate ginger on beef.
- Step 3
Top each portion with frisée salad, add dabs of daikon mixture and drizzle ponzu on top. Serve.
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