Seared sirloin with Japanese dips

• whole piece of sirloin↗400g 400g

  trimmed of excess fat

• sunflower oil↗1 tbsp 1 tbsp
• ginger↗thumb-sized piece thumb-sized piece

  finely grated

• cucumber↗¼ ¼

  peeled and cut into matchsticks

• mustard cresssmall handful small handful
• toasted sesame seeds↗2 tsp 2 tsp
• cooked sticky rice↗

  to serve (optional)

• soy sauce↗4 tbsp 4 tbsp
• lime↗juice 1 juice 1
• chilli flakes↗large pinch of large pinch of
• white sugar↗small pinch of small pinch of
• wasabi↗1 tbsp 1 tbsp
• soured cream↗5 tbsp 5 tbsp

Step-by-step instructions

1. 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. 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. 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.