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Beef Power Bowl
- Prep time 30Min
- Cook time 50Min
- Technique Grill, Sous-vide, Sear
- Meat Beef
- Cut Rump
- Serves 6
Enjoy a vibrant and nutritious Soya Lime Marinated Beef Salad Bowl featuring premium Australian Rump Eye or Rump Cap. This dish combines tender, marinated beef with soba noodles, fresh vegetables, and a zesty soy-lime dressing for a flavorful and wholesome meal. Perfect for a refreshing lunch or dinner, this protein-packed bowl is balanced with textures and nutrients, making it a delicious and healthy choice.
Ingredients
For the beef:
- 1 1/4 pounds Rump Eye or Rump Cap
- Sea salt and cracked pepper to season
For the soya lime marinade:
- 250ml soy sauce
- 80ml lime juice
- 60ml of maple syrup
- 20ml sesame oil
- 20ml rice wine vinegar
- 20g grated ginger
- 2g chilli flakes
For the salad bowl:
- 350g soba noodles
- 500g beetroot, steamed and diced
- 600g avocadoes, peeled, sliced
- 100g watermelon radish, sliced thinly on a mandolin, pickled
- 200g frozen edamame, blanched, refreshed
- 100g green onions (shallots) thinly sliced
- 200g coriander, leaves washed and picked
- 50g sesame seeds, toasted
- Nori strips to garnish
Method
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Marinade: Combine all the ingredients in a bowl and whisk.
-
Trim the Beef: Trim beef and slice into three logs. Place beef in a shallow gastronorm pan with ¾ of the marinade, reserving the rest for dressing salad prior to service.
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Cook the Beef: Place into a 60°C oven, dry heat and cook to internal doneness of 56◦C.
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Sear the Beef: Remove and pan sear beef over a hot grill, basting with the cooking liquid. Slice thinly across the grain.
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Cook the Soba Noodles: Cook soba noodles for 2.5 minutes in a large saucepan of boiling water. Drain and refresh in ice water.
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Arrange the Salad: Arrange the salad ingredients in a shallow bowl.
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Finish and Serve: Add the sliced beef, drizzle with reserved marinade and garnish with coriander, spring onion, sesame seeds and nori strips.
