BEEF TATAKI
Serves 6

1.2kg best quality beef fillet, trimmed and cleaned
2 Tbsp (30ml)  Chinese 5 spice
2 Tbsp (30ml)  Maldon salt
Peanut oil for frying
2 fresh red chillies, deseeded and finely sliced
6 spring onions, finely sliced
6 radishes, cleaned and finely sliced
Fresh, young, green ginger, peeled and finely chopped
A generous handful fresh coriander, washed and chopped
6 tsp (10ml) toasted white sesame seeds
Tamari soya sauce
Sesame oil
Fresh limes

Evenly season the fillet with the salt and five spice
In a very hot pan carefully add the oil and sear the whole fillet, rolling to brown it all over, this should take no longer than about 4 minutes
Remove the fillet from the pan and allow it to cool to room temperature
Once cooled, slice the fillet into ½ cm slices
Lay the sliced fillet onto a large platter (alternatively you could plate up individually, about 200g per person) and garnish with the chilli, spring onion, radish, ginger, coriander and sesame seeds
Evenly pour over the soy sauce and sesame oil followed by a good squeeze of fresh lime juice

Serve immediately

Chef
Brad Ball (view profile)