Monday 21 June 2010

Day 9: Seared Beef Sashimi with a Gyoza sauce

Day 9
Netherlands 1 Japan 0
Australia 1 Ghana 1
Denmark 2 Cameroon 1


World Cup Kitchen today is Japanese: Seared Beef Sashimi and a crisp vegetable salad with ginger and coriander served with an accompanying Gyoza Sauce

I love this fresh and colourful salad that is perfect for a weekend lunch or a light dinner. The crispness and spiciness of the vegetables compliments the peppery beef and is all served with a chilli and soy sauce.

First up I will explain how to make a very tasty Gyoza Sauce

1 garlic clove – finely chopped
½ red chilli – finely chopped
15g sugar
50ml of red wine vinegar
125 ml of light soy sauce
½ tbsp of sesame sauce

- Dissolve the sugar and vinegar in a saucepan over a low heat

- In a pestle and mortar mash up your garlic and chilli in a little salt

- Combine all ingredients together and store in a sealed container

 - The above sauce will keep for several weeks in the fridge 

Seared Beef Sashimi and a crisp vegetable salad 

2 4oz Fillet Steak
Salt & pepper
3 baby carrots
4 spring onions
25g Sugar snaps/Mangetout
½ a cucumber
½ red onion
½ red & green chilli
½ tbsp fresh ginger
Dash of extra virgin olive oil
4 sprigs of coriander

Cooking utensils
Non-stick Frying pan
Chopping board
Sharp knife
Bowel with ice & water
Cling film

- Season steak with Salt and Pepper and let meat get to room temperature
- Thinly slice lengthways your carrot, spring onion, sugar snaps, red onion, red/green chillis & ginger
- Deseed and thinly slice your cucumber


- Heat a nonstick frying pan until really hot & almost smoking. Sear the beef for 15 seconds on each side

- Remove from heat and plunge it unto iced water for about 30 seconds.

- Wrap in cling film and place in a freezer for 1 hour to firm up

- Put all your vegetables, chillies and ginger into fresh iced water for 30 minutes to crisp. Remove and drain completely when finished

- To serve slice your beef into wafer-thin slices and arrange around the edge of a serving plate.

- Place your vegetable mix into the centre

 - Drizzle with olive oil and your Gyoza sauce and top with the coriander


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