Ingredients
- 450 g fillet steak centre cut
- 1 tablespoon sesame oil
- Freshly milled black pepper
For the Marinade
- 3 tablespoons light soy sauce
- Ground black pepper
- 2 tablespoons Japanese mirin rice wine or dry sherry
- 2 spring onions thinly sliced
- 1 large garlic clove peeled and finely chopped
- 1 x 1.25cm piece fresh root ginger peeled and finely chopped
- Micro salad leaves to garnish
For the Ponzu-Style Dressing
- 2 tablespoons lemon juice
- 4 tablespoons rice wine vinegar
- 4 tablespoons mirin
- 4 tablespoons light soy sauce
- 1 tablespoon 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
Method
- 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 over the vegetables and serve with the beef.
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