Ingredients:
- 400g whole piece of sirloin, trimmed of excess fat
- 1 tablespoon sunflower oil
- thumb-sized piece ginger, finely grated
- ¼ cucumber, peeled and cut into matchsticks
- small handful mustard cress
- 2 teaspoon toasted sesame seeds
- cooked sticky rice, to serve (optional)
- 4 tablespoon soy sauce
- juice 1 lime
- large pinch of chilli flakes
- small pinch of white sugar
- 1 tablespoon wasabi
- 5 tablespoon soured cream
Method:
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Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for 12 minutes. Remove from the pan and set aside.
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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.
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After the beef has rested for 10 minutes, 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.
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Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices.
