Serves four
400g beef rump, trimmed of silverskin
10ml grapeseed oil
1 tsp grated fresh ginger
1 clove garlic, peeled and finely chopped
3 spring onions, finely sliced
1 tsp white tea leaves
1/4 lime, peeled
5g wakame
1 tbsp low-salt soy sauce
1/4 tsp sesame oil
1/2 cucumber, peeled, seeded and sliced
1 watermelon radish, peeled and julienned
Onion flowers
to garnish
1 Trim and shape the beef to the size of your inner palm, wrap in cling-film and freeze for two hours.
2 With a sharp serrated knife, slice the beef into very thin shavings (a meat slicer is great for this).
3 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.
4 Strain the broth through a fine-mesh sieve into a teapot, discard the solids and season with the soy.
5 Warm four bowls and place a pile of cucumber, radish and beef in the centre.
6 Pour the hot infusion from the teapot over the ingredients in the bowls and garnish with a few onion flowers.
