The courgette’s edge of bitterness is preserved in this recipe by keeping it raw and real.
- Serves 2.
- 2 courgettes.
- 250g sirloin steak.
- 7 tbsp fresh coriander, chopped.
- 1 tsp white sesame seeds.
- 1 tbsp dried shallot (or toasted dried onion).
For the dressing
- 2 tbsp sugar.
- 4 tbsp water.
- 4 tbsp soy sauce.
- 1 tsp root ginger, grated.
- 1 tbsp sesame oil.
- Juice of 1 clementine.
Cut the courgettes in half lengthways and use a vegetable peeler to shave off thin slices.
To make the dressing, put the sugar and water in a pan over a medium heat. When the sugar has completely dissolved, add the soy sauce followed by the grated ginger and the sesame oil. Cut the clementine in half and squeeze the juice into the pan.
Soak the courgette slices in the dressing for 3-5 minutes then set to one side. Cut the sirloin steak into thin slices and marinate in the dressing for 5 minutes, then lightly sear the sirloin in a frying pan or on a griddle.
Divide the sirloin between 2 serving plates. Arrange the courgette strips alongside the seared sirloin. Sprinkle the chopped coriander, white sesame seeds and shallot over the beef.