Ingredients

Method

For the pickled radishes:
• ¾ cup rice wine vinegar
• ¼ cup water
• 1 x 4 cm ginger piece, thinly sliced
• 2 garlic cloves, crushed
• salt, to taste
• 300 g radishes, thinly sliced
• 800 g beef fillet
• sea salt, to taste
• oil, for shallow frying
• 12 Woolworths rice paper wrappers
• Woolworths chilli crunch, for drizzling
• chives, finely chopped, to garnish
For the ginger-infused mayonnaise, mix:
• 1 cup Woolworths tangy mayonnaise
• 1 x 5 cm gingerpiece, peeled and finely grated
• 2 T rice wine vinegar

Method

Ingredients

1. To make the pickled radishes, place the rice vinegar, water, ginger, garlic and salt in a saucepan over a medium heat. Simmer for 5 minutes. Pour over the sliced radishes, then set aside to cool and pickle.

2. Prepare a braai with hot coals. Pat dry the fillet and season with salt. Heat a cast-iron pan directly on the coals until very hot.

3. Place the fillet in the pan and cook, turning continuously to char evenly. Once evenly charred, about 4 minutes, remove from the pan and set aside to cool and rest.

4. While the fillet is resting, prepare the rice paper bases. Heat the oil in a pan. Add a rice paper wrapper and cook for 15–20 seconds on each side, then drain on kitchen paper. Repeat with the remaining wrappers.

5. Once the meat has cooled, slice thinly. If you’re not happy with the thickness, place between 2 pieces of baking paper or clingwrap and gently tap with a rolling pin to flatten.

6. Divide the beef between the rice paper wrappers, drizzle with the ginger mayonnaise and chilli crunch, and garnish with finely chopped chives. Serve with the pickled radishes.

Find more beef recipes here

Productions: Abigail Donnelly
Photographer: Jan Ras 
Food Assistant: Bianca Jones