Asian beef carpaccio

Ingredients:
500g rib eye steaks
A mix of white, black and red peppercorns, plus coriander seeds
1 teaspoon salt
Thinly shredded young ginger, thinly sliced spring onion and red chillis – amount according to taste.
1/2 bunch water cress – washed and torn into bite-sized pieces
1 bunch Chinese spinach puay leng – washed and torn into bite-sized pieces
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 teaspoon light soya sauce or to taste
Juice of 2 limes

Method:
1. Using a pepper grinder, grind mixture of peppercorns and coriander seeds all over meat surface, patting well to stick. Sprinkle meat with salt.

2. Heat cast iron fry pan over a high fire. Oil surface of pan. When smoking hot, sear all sides of coated beef till it is crisp and brown on the outside – it should take about 5 minutes in total.

3. Leave beef to rest for 5 minutes, then slice thinly.

4. Place beef on a bed of water cress and puay leng. Top beef with ginger strips, spring onion and chilli. If preparing in advance, you can chill it, covered, at this point for serving later.

5. Dress with vegetable oil, sesame oil, soya sauce and lime juice just before serving.



Tip: When oiling the pan, I like to use an oil spray (available from most supermarkets) for a more even coating. Choose from either butter flavoured or olive oil sprays.