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Good Food

Beef Teriyaki

Serves 4


15ml/1 tbsp sunflower oil

60ml/4 tbsp soy sauce

30m/2 tbsp mirin or medium sherry

5ml/1 tsp soft light brown sugar

15ml/1 tbsp ginger juice (to make ginger juice, peel and grate a knob of fresh root ginger and squeeze out the liquid)

1 garlic clove, crushed

500g/1¼lb rump steak, 2.5cm/1 in thick, in one piece if possible

white pepper

1 mooli, peeled

30ml/2 tbsp wasabi paste and fresh coriander sprigs, to garnish


Mix the oil, soy sauce, mirin or sherry, sugar, ginger juice and garlic in a large shallow dish.  Add the steak and turn to coat both sides.  Leave in a cool place to marinate for at least 4 hours, turning from time to time.

Preheat a grill, grill pan or barbecue, and grill the steak for 3-5 minutes on each side.  Season with pepper.

To prepare the Japanese-style garnish, grate the mooli and squeeze out as much liquid as possible.  Place a little pile of grated mooli, with 7.5ml/1½ tsp of wasabi paste and coriander sprig on each of four plates.

With a sharp knife, slice the steak into thin diagonal slices and arrange on the plates with the garnish.  You may also serve with steamed brown basmati rice.