Ingredients

• 1.2kg-piece beef topside
• 55g (1/3 cup) sesame seeds
• Peanut oil, to deep-fry
• 12 (about 1.5kg) desiree potatoes, peeled, cut into 1.5cm cubes
• Salt & freshly ground black pepper
• 125ml (1/2 cup) peanut oil, extra
• 2 tablespoons mirin (rice wine)
• 1 tablespoon soy sauce
• 1/2 cup firmly packed fresh coriander leaves

Method

• Step 1 Tightly wrap the beef in plastic wrap. Place in the freezer for 40 minutes or until partially frozen (this will make it easier to thinly slice). Remove from the freezer and slice across the grain into 5mm-thick slices. Place 1 slice between 2 pieces of plastic wrap. Use the flat side of a meat mallet or rolling pin to gently pound until 1mm thick. Repeat with remaining beef slices. Transfer to a plate, cover with plastic wrap and place in the fridge until required.
• Step 2 Heat a medium frying pan over medium-high heat. Add the sesame seeds and cook, stirring occasionally, for 7 minutes or until golden brown (see microwave tip). Remove from heat and set aside to cool.
• Step 3 Meanwhile, heat enough oil in a large saucepan to reach a depth of 7cm. Heat oil to 180°C over medium heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). Place potato between sheets of paper towel and pat dry to remove excess moisture. Deep-fry one-quarter of the potato for 5 minutes or until golden brown and crispy. Use a slotted spoon to transfer potato to a plate lined with paper towel. Season with salt and pepper. Cover loosely with foil to keep warm. Repeat with remaining potato in 3 more batches, reheating oil between batches.
• Step 4 Meanwhile, place the sesame seeds in a mortar and pestle, and pound until roughly crushed. Transfer to a small bowl. Add the extra oil, mirin and soy sauce, and stir to combine.
• Step 5 Arrange beef slices on serving plates and top with the potato. Drizzle with sesame dressing and sprinkle with coriander.