serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 120–180 g eye fillet, trimmed of gristle and most fat
- extra virgin olive oil, to season
- ½ spring onion, finely diced
- 2–3 cm piece daikon, cut into matchsticks
- ½ cucumber, finely diced
- 1 tsp pickled ginger
- 5 chives, chopped
- 1 tsp yuzu juice (see note)
- toasted sesame seeds, to serve
- watercress, to serve
- soy sauce, for dipping
Ponzu sauce
- ¼ cup (60 ml) low-sodium soy sauce
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) mirin
- ¼ cup (60 ml) yuzu juice, strained (see note)
- 1 tsp pickled ginger juice
- 2–3 tbsp sake
Instructions
- Season all sides of beef with salt. Spread a few drops of oil over beef. Place in a hot pan over high heat. Sear for 1 minute on all sides, until surface is browned and centre is raw.
- To make ponzu sauce, combine all ingredients in a medium bowl and mix until combined.
- Place seared beef directly into ponzu sauce. Turn occasionally.
- Make a salad. Combine spring onion, daikon, cucumber, pickled ginger and chives in a small bowl. Toss together with yuzu juice.
- Using a very sharp knife, finely slice beef into thin strips.
- Arrange beef on a plate. Sprinkle over toasted sesame seeds. Garnish with watercress. Serve with salad and a small dish of soy sauce for dipping.
Note:
• You can use citrus juice, such as lemon, instead of yuzu juice, if you like.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
