Beef tataki with daikon salad and rice

Ingredients

For 1 serving

• Strip steak120 g
• Daikon radish100 g
• Carrots50 g
• White rice65 g
• Tamari1 tablespoon
• Lemon juice1 tablespoon
• Ginger3 g
• Peanut oil1 teaspoon
• Chivesto taste

Contains: nuts, soy

In season: October – March

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, heat the groundnut oil in a frying pan over high heat until smoking and sear the beef sirloin for 1 minute per side, edges included, until well browned outside but rare in the centre. Rest it for 5 minutes on a board.
3. Peel the daikon and carrots and cut them into very fine matchsticks.
4. Peel and grate the ginger and mix it with the tamari and lemon juice.
5. Slice the beef very thinly against the grain and serve it on the daikon and carrots with the rice, the sauce and snipped chives.