KitchenDaily is a brand new site for cooking newbies - Discover great recipes for cooking, browse menu ideas for dinner tonight, learn how to cook, get cooking tips or find food inspiration from.

This beef carpaccio and vegetable salad with ginger and coriander from Wagamama looks and tastes fantastic.

Ingredients
110g (4oz) fillet steak
Salt and white pepper
1 small carrot, peeled and very thinly sliced lengthways
Half a cucumber, deseeded and thinly sliced lengthways
4 spring onions, trimmed and thinly sliced
25g (1oz) mangetout, thinly sliced lengthways
Half a red onion, peeled and thinly sliced
Half a green chilli, trimmed and thinly sliced lengthways
Half a red chilli, trimmed and thinly sliced lengthways
Half a tbsp fresh ginger root, peeled and julienned
1.5 tbsp olive oil
1.5 tbsp light soy sauce
4 sprigs of coriander

Season the steak with salt and pepper. Heat a non-stick frying pan until really hot and almost smoking and sear the beef for 15 seconds on each side until golden brown.

Remove from the heat and plunge it into iced water for about 30 seconds. Wrap in clingfilm and place in the freezer for one hour to firm up.

Put all the vegetables, chillies and ginger into fresh iced water for 30 minutes to crisp. Remove and drain thoroughly.

To serve, slice the beef into wafer-thin slices and arrange around the edge of a serving plate. Put the vegetable mix in the centre.

Drizzle the olive oil over the steak and vegetables, followed by the soy sauce, and top with the coriander.