This is a great Saturday night alternative to a traditional steak night! Delicious, fun to eat and healthy too.
400g whole piece of sirloin, trimmed of excess fat
1 tbsp sunflower oil
thumb-sized piece ginger, finely grated
¼ cucumber, peeled and cut into matchsticks
small handful mustard cress
2 tsp toasted sesame seeds
cooked sticky rice, to serve (optional)
For the Ponzu dipping sauce:
4 tbsp soy sauce
juice 1 lime
large pinch of chilli flakes
small pinch of white sugar
For the Wasabi Cream:
1 tbsp wasabi
5 tbsp soured cream
Make It….
- Rub the beef generously with oil and season well.
Heat a heavy frying pan and sear the beef on all sides for about:
8 mins in total for very rare
10 mins for rare
12 mins for medium-rare.
Remove from the pan and set aside. - While the meat is resting, prepare the accompaniments.
For the ponzu dipping sauce:
Mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside.
For the wasabi cream, stir the ingredients together until completely mixed, then set aside. - After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices.
Fan the slices out on a serving platter
Scatter with the cucumber, then the cress, followed by the sesame seeds.
Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices.
Serve with chopsticks and sticky rice on the side
