Ponzu Sauce 1/4 cup (60ml) lemon juice
1/4 cup (60ml) Japanese Soy Sauce
1/4 cup (60ml) water or primary dashi (Fish Stock)
2 sliced onions
1) Place sliced onion in medium bowl, cover with cold water, stand 15mins; drain
2) Brush beef with oil and cook on heated oiled grill plate (or grill or barbeque) until browned all over. Allow to cool or plunge into cold water to stop cooking immediately. Drain and pat dry with absorbent paper.
3) Remove seed and skin avocado, slice thinly. Cut beef into thin slices and arrange on a plate with mounds of sliced onion & avocado. Serve with Ponzu Sauce.
Ponzu Sauce:
Combine juice, sauce and the water in small bowl
Serves 4
Serving suggestion:
Serve with separate bowls of finely chopped garlic, grated fresh ginger, lemon wedges and Japanese Soy Sauce.
