Step 1

Preheat the oven to 140°C. Heat a fry pan to a hot heat and sear the roast beef in a little oil until golden on all sides. Transfer to a baking dish and roast slowly in the oven for approximately 20-30 minutes (using a meat thermometer, look for medium rare 52°C internal, medium 58°C internal, med well 63°C internal). Rest on a cooling rack, loosely covered with foil for 20 minutes before serving.

Step 2

For the turmeric rice, rinse rice thoroughly in cold water. Then add water, rice & turmeric to a small pot with a tight-fitting lid. Bring to boil over a medium heat. Lower heat to very low and simmer for approximately 10 minutes until water has dissolved. Turn off heat and allow to stand for 15 minutes. Gently stir through 2 tbsp sushi seasoning and allow to cool.

Step 3

Finely slice carrot & shred the cabbage. Cook the kale briefly in boiling water and refresh in cold water.

Step 4

To serve, carve beef thinly across the grain and arrange with the other ingredients in a bowl. Sprinkle beef with sesame seeds & spoon over lime & soy dressing.