Recipes

Cooking time: 15 minutes
Serves: 4 as an entree
Degree of difficulty: easy

· 200 grams beef fillet
· Marinade:
· 1 tablespoon Changs soy sauce
· 1 teaspoon Changs sesame oil
· 1\2 teaspoon sugar
· Dressing:
· 4 tablespoons mirin
· 2 tablespoons Changs soy sauce
· 1 tablespoon Changs sesame oil

Jam:
· 1 tablespoon peanut oil
· 1\2 cup finely sliced spring onions-white and pale green parts only
· 1\2 cup peeled and very finely sliced ginger- try cutting into fine ‘matchsticks’
· 1 teaspoon sesame seeds
· 1 teaspoon Changs soy sauce
· 1 teaspoon Changs sesame oil

Cut the beef lengthways into pieces approx. 3 cm x 2 cm. Mix the marinade ingredients and marinate the beef for between 1 and 2 hours in the fridge.
Heat a non-stick frying pan to very hot and sear each piece of meat on all sides, leaving the centre completely raw. Allow to cool, then refrigerate.

Make the jam by combining the peanut oil, ginger, spring onions and sesame seeds in a small saucepan over a low heat and cooking until the ginger and spring onions are soft. Transfer to a serving bowl and stir through the soy and sesame oil.

To serve, finely slice the beef and arrange it on a flat plate just big enough for all the slices without overlapping. Stir the dressing ingredients and sprinkle over every piece of beef. Place a pile of the jam in a corner of the plate or serve separately.

Serve with a bowl of Changs pappadams