Trim the steak, discarding any fat or gristle, and place in a non-metallic shallow dish. Scatter
the sliced onion over the steak. Mix the ginger with the chilli and sprinkle over the steak and
Blend the soy sauce with the sake or sherry, the lemon juice and honey. Stir well, then pour
over the steak and onion. Cover and leave to marinate in the refrigerator for at least 1 hour,
longer if time permits. Turn the steak over, or occasionally spoon the marinade over the meat,
during this time.
Place the rice in a saucepan with 450ml / 3/4 pint of water and cook for 15 minutes, or until
tender. Drain if necessary, then pack into 4 warmed oiled individual moulds. Quickly invert onto 4
individual warm plates and keep warm.
Spray or brush a griddle pan with oil, then heat until really hot. Drain the steak and cook in
the griddle pan for 2-3 minutes on each side, or until cooked to personal preference. Remove from
the pan and slice thinly. Arrange on the warm serving plates, garnish with the carrot and daikon
matchsticks and coriander sprigs, then serve.