Beef teriyaki with baby corn salad

Mouth-watering Japanese flavours spring to life in this succulent beef steak with a side of crunchy corn salad

japanese

Ingredients

baby corn salad

Method

  1. Combine the rice vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic in a glass or ceramic bowl. Stir in the beef. Set aside for 5 minutes.
  2. Drain the beef into a strainer over a small saucepan. Bring the marinade to the boil. Boil until reduced slightly.
  3. Meanwhile, lightly grease a chargrill pan and heat over a high heat. In batches, cook the beef for 1 minute each side or until golden. Transfer to a plate
  4. Combine the baby corn, cucumber, bean shoots and capsicum. Top with the beef and drizzle with the marinade. Serve with rice.