Warm beef shabu-shabu salad with glass noodles

Ingredients

For 1 serving

• Beef top round120 g
• Glass noodles50 g
• Romaine lettuce80 g
• Cucumber80 g
• Tahini1 tablespoon
• Tamari1 tablespoon
• Rice vinegar1 teaspoon
• Ginger3 g

Contains: soy, sesame

In season: April – September

Method

1. Bring a pan of water to the boil. Put the mung bean noodles in a bowl, cover with some of the boiling water and soak for 5 minutes, until soft and translucent; drain and snip them shorter with scissors.
2. Meanwhile, slice the beef topside as thinly as possible against the grain.
3. Lower the heat until the water is barely simmering, drop in the beef slices a few at a time and blanch for 30 seconds, until they lose their pink colour; drain.
4. Wash the romaine lettuce and cucumber and cut them into strips.
5. Peel and grate the ginger and whisk it with the tahini, tamari, rice vinegar and a spoonful of water until smooth.
6. Build the salad with the noodles, vegetables and warm beef and dress with the sauce.