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Seared Sirloin with Japanese Dips

The most anticipated day in most South African diaries have arrived.  Tomorrow is the start of the 2019 Rugby World Cup.  But what is a proper rugby match without some snacks.  Throughout the next few weeks we will treat you with some traditional recipes of the countries that will be playing.  Some mouthwatering Russian recipes, interesting Welsh recipes, amazing Samoan recipes, some good old fashioned English recipes just to name a few.  We will be kicking off with one of my ultimate favourite recipes…. Seared Sirloin with Japanese dips…. I am absolutely in love with the flavours.  These dips can even be used with some chips or fresh veggies.

Seared Sirloin with Japanese Dips

Serves: 2


  • 400g whole piece of sirloin or rump, trimmed of excess fat
  • 1 tbsp sunflower oil
  • thumb-sized piece ginger, finely grated
  • ¼ cucumber, peeled and cut into matchsticks
  • small handful mustard cress (if you can’t find mustard cress, you can use watercress)
  • 2 tsp toasted sesame seeds
  • cooked sticky sushi rice, to serve (optional)

For the ponzu dipping sauce

  • 4 tbsp soy sauce
  • juice 1 lime
  • large pinch of chilli flakes
  • small pinch of white sugar

For the wasabi cream

  • 1 tbsp wasabi
  • 5 tbsp soured cream


  • Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare.
  • Remove from the pan and set aside.
  • While the meat is resting, prepare the accompaniments.
  • For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside.
  • For the wasabi cream, stir the ingredients together until completely mixed, then set aside.
  • After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices.
  • Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed by the sesame seeds.
  • Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices.
  • Serve with chopsticks and sticky rice on the side, if you like – it does give it a real Japanese feeling if you eat it like that…

Mother of two, professional chef/hospitality lecturer & writer for

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