Shaved beef with white tea and seaweed broth
( SERVES 4 )

NZ Herald 22/2/2011

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Paul Jobin

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400 g	Beef rump steaks, trimmed of silverskin
10 ml	Grape seed oil
1 tsp	Fresh ginger, grated
1 clove	Garlic
3	Spring onions, finely sliced
1 tsp	White tea leaves
¼	Lime, peeled
5 g	Wakame seaweed
1 tbsp	Soy sauce
¼ tsp	Sesame oil
½	Cucumber, peeled, seeded and sliced
1	Watermelon radish, peeled and julienned
1 garnish	Onion flowers

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.