Beef Sashimi

The Wagamama Cookbook

I was sorting things off our worktop when I randomly flipped through this Wagamama cookbook we have. I’m not sure why it’d moved from its position beneath the worktop-station but it came in handy this afternoon.

From the book

I don’t use it often – hardly ever, actually, but I flipped through and well, well, well – decided I would test out this “Beef Sashimi recipe.

I was definitely going to do something different from what I was reading in this book. I don’t think I was ready to drop my freshly seared beef in ice cold water. Hell naw!!!

So here’s what I used and what I did.

  • Beef cut (I got mine from M&S)
  • Small red onion (half maybe)
  • Small carrot
  • Celery leaves
  • Spring Onions
  • 1 Chilli
  • Mange-tout
  • Ginger
  • Soy Sauce
  • Sesame oil (or olive if you would rather)
  • Rice wine vinegar (optional)

Method

I will hardly call myself a die hard raw meat fan but I must have assimilated myself to what is around me really. That and the fact that I’m a little adaptable- when I’m not being stubborn ☺️. Plus i do like to try stuff – sometimes. We can put some animal balls on hold for now.

I took out the beef from the fridge and let it rest for a few minutes, say 5 – 8. Cut off the fatty bits and seasoned with salt and pepper. (To be honest, i seasoned the fatty bits and ate them once i’d pan fried them but that’s neither here nor there).

There’s no rule here and I’m not an expert. If you cook regularly, you should be able to gauge what amount of salt and pepper you need for your chunk of beef. #Justsaying! If you don’t, experiment and if it is not tasty enough, that is where your soy sauce dressing comes in.

Julienned ginger and mange-tout
Thinly sliced red onions
Julienned carrots
Chopped chilli, spring onions and celery
Already seared beef

While that rests, I proceed to chopping the veg I’ve set aside to use.

  • Thinly slice onions, carrots, ginger, mange-tout, spring onions and chilli.
  • Heat your pan till it’s pipping hot and pour in a tablespoon of vegetable oil. Let your pan/skillet really heat up for roughly 5 minutes.
  • Place in your chunk of beef and sear on each side for 15 seconds. Since you will be consuming raw meat, it’s important you close off all routes to bacteria.
  • Once searing is done all sides, take out the beef and let it rest for a few minutes – say 5 – 8 minutes.
  • Make a little sauce out of sesame oil (or olive oil) and soy sauce. Add a little rice wine vinegar if you’d like. I like food quite savoury so I went ahead and added a few drops of rice wine vinegar (ras wan vineger) my southern accent.
  • Plate your hors d oeuvres, garnish with celery and enjoy.
Dish overthrown by vegetables.
You can see the result. Completely different from what I was almost and not following
Bonne appétit

You’re welcome!!

If you tried this dish or have done this before, do let me know how it was for you. It was a delight for me.

XOXO CC

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