Serves
4

Cooking

1hr
By
Average: 3.3 (89 votes)
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Ingredients

600g beef fillet

Marinade:
200ml soy sauce
100ml sake (rice wine)
100ml white wine
100ml vegetable oil
1 tablespoon ginger, finely grated
1 clove of garlic, finely grated

Dipping sauce:
100ml soy sauce
70ml vinegar
30ml sake (rice wine)
1 teaspoon lemon juice

Garnish:
1 clove of garlic, finely grated
1 tablespoon white radish, finely grated
pinch of chilli powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To prepare marinade, combine soy sause, sake, white wine, vegetable oil, ginger and garlic in a large bowl.

Marinate the beef fillet for 3 hours in the marinade.

Remove beef from bowl and wipe off excess sauce with paper towel.

Lightly sear surface of meat on hot grill (alternatively use frypan) and then quickly dip into icy water.

Slice thinly and serve with dipping sauce and garnish.