Name: Seared beef
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 daikon (200g), shredded finely; 400 gram beef eye fillet; 1 lebanese cucumber (130g); Ponzu sauce; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) japanese soy sauce; 1/4 cup (60ml) primary dashi; 2 green onions, sliced thinly

Ingredients

1/2 daikon (200g), shredded finely

400 gram beef eye fillet

1 lebanese cucumber (130g)

Ponzu sauce

1/4 cup (60ml) lemon juice

1/4 cup (60ml) japanese soy sauce

1/4 cup (60ml) primary dashi

2 green onions, sliced thinly

Method

1.Place daikon in medium bowl, cover with cold water, stand 15 minutes;

2.Meanwhile, make ponzu sauce. Combine juice, sauce and dashi in small bowl; sprinkle with onion.

3.Cook beef on heated oiled grill plate (or grill or barbecue) until browned all over. Allow to cool (or plunge into cold water to stop cooking immediately). Drain; pat dry with absorbent paper.

4.Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly. Cut beef into thin slices; arrange on serving plate with mounds of daikon and cucumber. Serve with ponzu sauce.

You could use rib eye steak (scotch fillet) or rump steak instead of the beef eye fillet. The beef in this recipe is raw in the middle.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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