Mouth-watering Japanese flavours spring to life in this succulent beef steak with a side of crunchy corn salad
Ingredients
100ml Japanese rice wine vinegar
1/3 cup (80ml) light soy sauce
1 tsp sesame oil
2 1/2 tbs brown sugar
3cm piece fresh ginger, peeled, finely grated
1 garlic clove, crushed
500g beef fillet steak, thinly sliced
Oil, to grease
Steamed rice, to serve
baby corn salad
125g baby corn, quartered lengthways
2 Lebanese cucumbers, halved crossways, cut into matchsticks
150g bean shoots
100g chargrilled red capsicum, cut into strips
Method
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.
Drain the beef into a strainer over a small saucepan. Bring the marinade to the boil. Boil until reduced slightly.
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
Combine the baby corn, cucumber, bean shoots and capsicum. Top with the beef and drizzle with the marinade. Serve with rice.