Shaved beef with white tea and seaweed broth
( SERVES 4 )
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|400 g||Beef rump steaks, trimmed of silverskin|
|10 ml||Grape seed oil|
|1 tsp||Fresh ginger, grated|
|3||Spring onions, finely sliced|
|1 tsp||White tea leaves|
|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.
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