Roast in Japanese

400 g beef

100 g radish

10 g fresh ginger root

2 beam cress

1 stalk of green onion entirely

5 Art. l. vegetable oil

4 Art. l. soy sauce

2 Art. l. white wine vinegar

2 Art. l. red wine

salt

ground black pepper

Fat around the edges of the meat cut, meat and season with salt and pepper, then until golden brown on all sides fry in 3 tablespoons vegetable oil, pour the wine, 1 tablespoon soy sauce, cover the pan, put the meat 6-8 minutes over medium heat, turning occasionally, ready to wrap the meat in foil and leave to cool.

Clear radish, cut into strips, onion straws cut green onions, finely chopped watercress salad, all cover with cold water, stir, then drain.

Peel the ginger, rub it on a grater.

The remaining vegetable oil and soy sauce to combine with vinegar, add ginger, beaten.

Before serving roast beef in Japanese cut across the grain into thin slices, spread on a dish and is made with vegetables, served separately prepared sauce.