Trimm all fat away from sirloin and cut into 2cm thick steaks and season with olive oil, salt and pepper

Seal in a pan or on grill on a fast heat until outside is dark brown, and inside is rare. Leave to cool and refrigerate.

Mix ginger, soy sauce, rice wine vinegar and wasabi, container and fridge.

Peel & slice daikon into rings. Wash, top & tail red radishes. Store separately in containers with moist paper towel in the bottom.

Top and tail spring onions, cut into medium sized rings, include green and white.

Make sure all other ingredients are in fridge for pack out.

Slice chilled beef and lay on trays, cover with cling film and leave to come up to ambient temperature.

Finely julienne daikon, add all other ingredients (except beef and dressing) into a large bowl and mix through evenly.

Place a small amount of salt in each plate, lay 3 x slices of beef over the top and dressing with dressing to serve.