Ingredients
| 10 ml | Grapeseed oil |
| 400 g | Beef rump steaks, trimmed of silverskin (Main) |
| 1 tsp | Fresh ginger, grated |
| 3 | Spring onions, finely sliced |
| 1 clove | Garlic |
| 1 tsp | White tea leaves |
| 5 g | Wakame seaweed |
| ¼ | Limes, peeled |
| 1 Tbsp | Soy sauce |
| ¼ tsp | Sesame oil |
| ½ | Cucumbers, peeled, seeded and sliced |
| 1 | Watermelon radish, peeled and julienned |
| 1 to garnish | Onion flowers |
Directions
- Trim and shape the beef to the size of your inner palm, wrap in cling-film and freeze for two hours.
- With a sharp serrated knife, slice the beef into very thin shavings (a meat slicer is great for this).
- In a saucepan, heat the oil, add the ginger, garlic and spring onion, for one minute. Add 250ml of water and simmer for 4 minutes, then remove from the heat, add the white tea, lime peel and wakame. Allow to infuse for 10 minutes.
- Strain the broth through a fine-mesh sieve into a teapot, discard the solids and season with the soy.
- Warm four bowls and place a pile of cucumber, radish and beef in the centre.
- Pour the hot infusion from the teapot over the ingredients in the bowls and garnish with a few onion flowers.