Miso Orange Beef Salad

Steps

1. oven to 225°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Toss pumpkin with sesame oil on prepared tray and season. Roast for 10 minutes. While pumpkin cooks, remove core and seeds from capsicum and dice 2cm and thinly slice red onion. After pumpkin has cooked for 10 minutes add capsicum and onion to tray with chilli (if using). Roast a further 12-13 minutes, until tender and golden.
3. Place edamame in a small, heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water and leave to drain well
4. Heat a small, dry fry-pan on high heat. Pat beef dry, spray with oil and season with salt.
5. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Cover with foil and set aside to rest for 3-5 minutes, before slicing very thinly against the grain. Reserve any resting juices.
6. Prepared salad. Mince garlic (if using); cut radish in half and thinly slice; roughly chop mint. Place all in a small bowl with spinach and ginger.
7. Add roasted vegetables, edamame, rice wine vinegar, first measure of miso orange vinaigrette, toasted sesame seeds, sliced beef and any resting juices to bowl with salad veggies and toss to combine. Season to taste.
8. place lean miso orange beef salad onto a plate. Drizzle over remaining miso orange vinaigrette.