beef fillet with sesame & ginger dipping saucerating:
From a rather nice monthly magazine called the 'New Zealand Healthy Food Guide' that I picked up on holiday.
recipe says serves six
600g beef fillet (or other good steak, I guess)
3 garlic cloves, finely chopped
2 teaspoons of sugar (approx - 'to taste')
6 tablespoons of light soy sauce
2 teaspoons of sesame oil
2 tablespoons of rice vinegar
2 spring onions, finely chopped
1 teaspoon peeled and finely grated ginger
2 tablespons of sesame seeds, toasted and crushed
half a teaspoon of freshly ground black pepper
1 tablespoon of vegetable oil
1 red onion, sliced, for garnish
Cut the beef across the grain into 3-4cm thick slices and set aside in a single layer on a large dish.
Place the garlic and sugar in a bowl and stir in the soy sauce, sesame oil, vinegar, chopped spring onions, ginger, sesame seeds, black pepper and 1 tablespoon of water.
Pour half of this marinade on top of the beef, mix well, cover and refrigerate for one hour. Set aside the rest of the sauce for dipping.
Prepare a hot barbeque (well I got this from an NZ magazine in their summer, I guess a hot frying pan or grill will do if necessary).
Brush the barbeque grill with the oil. Remove the beef from the marinade and discard any marinade left over.
Arrange the beef in a single layer on the grill. Sear, turning once, and brown on boht sides, about 2 minutes per side (less time, obviously, if you like your meat rare).
Transfer to a warmed plate, decorate with the thinly sliced red onion and serve immediately with the reserved dipping sauce.
If you're counting: per serve = 239kcals; 27g protein; 12.7g fat (4.3g saturated fat); 4.6g carbs (4g sugars); 1g fibre; 1575mg sodium; 35mg calcium; 3.8mg iron.