Shaved beef with white tea and seaweed broth

Ingredients

10 ml	Grapeseed oil
400 g	Beef rump steaks, trimmed of silverskin (Main)
1 tsp	Fresh ginger, grated
3	Spring onions, finely sliced
1 clove	Garlic
1 tsp	White tea leaves
5 g	Wakame seaweed
¼	Limes, peeled
1 Tbsp	Soy sauce
¼ tsp	Sesame oil
½	Cucumbers, peeled, seeded and sliced
1	Watermelon radish, peeled and julienned
1 to garnish	Onion flowers

Directions

1. Trim and shape the beef to the size of your inner palm, wrap in cling-film and freeze for two hours.
2. With a sharp serrated knife, slice the beef into very thin shavings (a meat slicer is great for this).
3. In a saucepan, heat the oil, add the ginger, garlic and spring onion, for one minute. Add 250ml of water and simmer for 4 minutes, then remove from the heat, add the white tea, lime peel and wakame. Allow to infuse for 10 minutes.
4. Strain the broth through a fine-mesh sieve into a teapot, discard the solids and season with the soy.
5. Warm four bowls and place a pile of cucumber, radish and beef in the centre.
6. Pour the hot infusion from the teapot over the ingredients in the bowls and garnish with a few onion flowers.