This is a super-easy, delicious meal for entertaining. The key is using the tail of a beef fillet, which is thinner (and much cheaper), so it will cook very quickly. This recipe will also work well with sirloin steak.
Preparation 20 minutes
Cooking 5 minutes
400g good-quality beef fillet tail
¼ cup orange juice
1 garlic clove, crushed with the back of a knife but left whole
1 onion, thinly sliced and kept in cold water
2 cups watercress, washed
200g daikon radish, finely grated, optional
sea salt and ground black pepper
2 tablespoons mirin
2 tablespoons sake
¼ cup soy sauce
2 tablespoons rice vinegar
Take the beef out of the fridge and bring it to room temperature. Season with sea salt and pepper.
To make the sauce, gently heat the mirin and sake in a small saucepan. Remove from the heat and add the soy sauce, vinegar, orange juice and crushed garlic.
Heat a frying pan over medium–high heat. Sear the beef for about 1–2 minutes on all sides. Remove from the heat and leave the beef to rest for at least 10 minutes.
Drain the onion and combine with the watercress on a serving plate. Cut the beef into 5mm thick slices and add to the salad. Serve with the sauce drizzled over the top. Drain any excess liquid from the grated daikon, and add it to the salad just before serving.
You could make a larger batch of sauce and keep it in a clean screw-top jar for up to 2 weeks in the fridge.
Extracted from Japanese Food Made Easy by Aya Nishimura. RRP $45. Published by Murdoch Books.