A traditional raw Japanese dish, consisting of a centre-cut fillet steak marinated in light soy sauce, mirin, spring onions, garlic and ginger.
SERVES 4
- 450g fillet steak, centre cut
- 1 tbsp sesame oil
- Freshly milled black pepper
FOR THE MARINADE
- 3 tbsp light soy sauce
- Ground black pepper
- 2 tbsp Japanese mirin (rice wine) or dry sherry
- 2 spring onions, thinly sliced,
- 1 large garlic clove, peeled and finely chopped
- 1.25cm piece fresh root ginger, peeled and finely chopped
- Micro salad leaves, to garnish
FOR THE PONZU DRESSING
- 2 tbsp lemon juice
- 4 tbsp rice wine vinegar
- 4 tbsp mirin
- 4 tbsp light soy sauce
- 1 tbsp sesame oil
FOR THE VEGETABLES
- 1 small mooli (or daikon radish, available at larger supermarkets), peeled and cut into small strips
- 1 large carrot, peeled and cut into small strips or matchsticks
- 1 cucumber, deseeded and cut into small strips or matchsticks
- Heat a large, non-stick frying pan until hot.
- Put the beef in a large bowl, add the oil, season with the pepper and toss to coat.
- To sear the beef, brown all over in the pan (the beef should be very rare in the middle). Transfer to a large plate to cool.
- In a large plastic food bag, combine the marinade ingredients. Add the beef, seal and chill in the fridge for up to 4 hours, or overnight, if time allows.
- In a small bowl, whisk together the dressing ingredients. Cover and set aside. In a medium bowl, mix the vegetables together.
- Thinly slice the beef across the grain. Lay the slices on a large platter and drizzle with half the ponzu-style dressing. Lightly scatter over the micro leaves and drizzle with more of the dressing. Spoon any remaining sauce over the vegetables and serve with the beef.
Recipe from; www.simplybeefandlamb.co.uk