Japanese recipe for 2 people, takes only 10 mins; recipe has sirloin, sunflower oil, ginger, cucumber, cress, sesame seed, sticky rice, soy sauce, lime, chilli flakes, white sugar, wasabi and soured cream.
Seared sirloin with Japanese dips
Course: Japanese
Servings
2
servings
Prep time
25 mins
Ingredients
- Soured Cream: 5 tbsp soured cream
- Chilli Flakes: large pinch of chilli flakes
- Lime: juice 1 lime
- Soy Sauce: 4 tbsp soy sauce
- Cucumber: 1/4 cucumber, peeled and cut into matchsticks
- Sunflower Oil: 1 tbsp sunflower oil
- Ginger: thumb-sized piece ginger, finely grated
- Sesame Seed: 2 tsp toasted sesame seeds
- Wasabi: 1 tbsp wasabi
- Cress: small handful mustard cress
- White Sugar: small pinch of white sugar
- Sirloin: 400g whole piece of sirloin, trimmed of excess fat
- Sticky Rice: cooked sticky rice, to serve (optional)
Directions
- 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 and 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, if you like.
