Ingredients
For the beef
300g/10oz Wagyu beef sirloin
salt and freshly ground black pepper
1 garlic clove, finely chopped
3cm/1.2in piece fresh root ginger, grated
1 tsp vegetable oil
4 tsp yuzu juice (yuzu fruit is available from specialist Japanese suppliers online; alternatively use lime juice)
7 tsp soy sauce
6 tbsp olive oil
2 tbsp toasted sesame oil
small bunch chives, cut 5cm/2in long
4 tsp toasted sesame seeds
For the salad
1 tsp Japanese mustard (substitute English mustard if unavailable)
2 tsp hot water
2 tbsp rice wine vinegar
1 tbsp barley miso (available from specialist Japanese suppliers online)
1 tsp caster sugar
75g/3oz mizuna leaves
75g/3oz rocket leaves
50g/2oz cooked black beans, drained and rinsed if canned
25g/1oz unsweetened desiccated coconut, to serve
2 tbsp chopped fresh mint leaves, to serve
Method
1. For the beef, season the beef with salt and freshly ground black pepper, to taste, and rub it with half of the garlic and ginger.
2. Heat a frying pan until hot, add the vegetable oil and steak and fry on each side for about two minutes.
3. Remove the beef from the pan and set aside in a warm place to rest for five minutes.
4. Meanwhile, whisk the yuzu juice, soy sauce and the remaining garlic and ginger together in a bowl.
5. Place the olive and sesame oil in a saucepan and heat until warm.
6. For the salad, whisk the Japanese mustard, hot water, rice vinegar, miso and sugar together in a bow until the sugar is dissolvedl.
7. Place the remaining salad ingredients into a separate bowl and drizzle the dressing over. Mix to coat.
8. To serve, slice the beef thinly and arrange the slices into a fan shape on each of four serving plates.
9. Spoon the yuzu dressing over the slices, then place two 5cm/2in pieces of chive on every other slice. Scatter the sesame seeds over the top.
10. Place a pile of salad to one side of the beef on each plate. Pour over the warmed oils, sprinkle over the coconut and mint and serve at once.
