Seared sirloin with Japanese dips

Seared sirloin with Japanese dips

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(1 ratings)

Prep: 25 mins Cook: 10 mins

Easy

Serves 2

This recipe is based on the southern Japanese dish tataki, which means 'hit into pieces'. Serve with our spicy soy dressing and wasabi-laced soured cream for an extra hit of heat 

Nutrition and extra info

Nutrition: per serving

  • kcal465
  • fat28g
  • saturates11g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein46g
  • salt5.8g
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Ingredients

  • 400g whole piece of sirloin, trimmed of excess fat
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • thumb-sized piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • large pinch of chilli flakes
  • small pinch of white sugar

For the wasabi cream

  • 1 tbsp wasabi
    Wasabi

    Wasabi

    wah-sarb-ee

    The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…

  • 5 tbsp soured cream

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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catie74
20th Oct, 2017
This is a popular Friday night dinner in my house. I double the recipe and can stretch this to serve 5 (3 kids are 7,9 and 13) when served with rice and cucumber salad
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