Wagamama exclusive: Hot beef salad with chilli soy

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serves 2

This beautiful and simply prepared dish comes to you straight from the kitchens of Wagamama - the Japanese noodle bar inspired restaurant group who have quickly developed a reputation for their fresh and delicious food and great service in a minimalist environment. They have since grown into an award-winning global brand.

  1. Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil.
  2. Add the red onion and courgettes and stir-fry for 2-3 minutes until lightly browned.
  3. Add the beef and stir-fry for about 5 minutes until lightly browned.
  4. Add the mangetout, garlic, chilli and beansprouts and stir-fry for another 2-3 minutes.
  5. Add the soy sauce and salt and toss quickly. Divide between two plates, squeeze over the juice form the lime and garnish with the shallots and coriander.


Sommelier's choice for this recipe:

Riesling Kabinett 2010 by Schloss Vollrads
The palate is round and mellow, with a clear fruity taste, good minerality, elegance and a long finish. The acidity is well balanced by the residual sugar in this off dry wine.

Gewurtztraminer Tradition 2010 by Cave de Turcheim
The 'Cave Tradition' wines represent their standard quality range of classic Alsace varietals: the Gewurztraminer shows lovely balance of ripeness, varietal purity and finesse. Fragrant rose-petal and grapefruit aromas with a hint of sweet spice, quite rich but with lychee, spicy juicy fruit and acidity combining well to the finish.

Pinot Noir 2010 by Omrah
A bright ruby colour, the bouquet opens with cherry, raspberry and the distinctive spice of Pinot Noir, with subtle undertones of oak derived vanilla. Supple and smooth in the mouth with lashings of sweet fruit, finely polished tannins and balanced acidity; this finely poised backbone with vibrant fruit flavours and varietal spice notes, gives the wine great length and focus.

Monastrell Jumilla 2010 by El Paso
Bright, juicy fruit with the depth and power of old vines: Monastrell gives the blueberry fruit and aromas of leather and spice, while Syrah adds some floral top-notes.


Image from Shutterstock

  • 3 tablespoon vegetable oil
  • 1 red onion, peeled and cut into half-moon slices
  • 110g (4oz) courgettes, cut into bite-sized pieces
  • 250g (9oz) sirlion or rump steak, cut into thin strips
  • Handful of mangetout, thinly sliced lengthways
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, trimmed, de-seeded and sliced
  • 150g (5oz) beansprouts
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 lime, halved
  • 2 tablespoons fried shallots (available  from oriental stores)
  • 4 sprigs coriander