Asian salad with beef

Prepare the marinade. Combine soy sauce, mirin, mentsukan, sugar, sesame oil (5 ml), and hoisin sauce in a wide container.

Add 50 ml of water and mix well. Thicken the marinade with starch.

Place the bavette steak in a container, cover it, and let it marinate in the refrigerator for 8 hours, or overnight.

Prepare the salad dressing. Combine soy sauce, vegetable oil, sesame oil (70 ml), and white wine vinegar. Whisk vigorously until the sauce is smooth.

Peel the kohlrabi and slice it into thin rounds. Set aside a few rounds for decoration (in restaurants, they turn them into stars using a special cutter), and cut the rest into strips.

Place the bavette steak on a hot skillet and quickly sear for 1-2 minutes on each side.

Place the kohlrabi sticks in the same pan and sauté quickly.

Gather all the pre-prepared ingredients in a bowl, season to taste, and dress with soy sauce and maple syrup. Arrange beautifully on a plate. You can garnish with fresh kohlrabi in round slices (in restaurants, 'stars' are made with a special cutter).

Cut the steak into small pieces.

Remove seeds from the bell pepper and cut it into strips.

Slice the cucumber into thin half-moons.

Remove the stems from the tomatoes and cut them into wedges.

Cut the avocado in half, remove the pit, and peel it. Then slice it lengthwise into quarters and then into 1 cm slices.

Mix spinach, tomatoes, sweet pepper, cucumbers, and avocado in a salad bowl. Add fried kohlrabi and pieces of steak.

Dress the salad with sauce and garnish with reserved slices of kohlrabi.