Teriyaki Beef

• 300g Sirloin
• 1 broccoli
• 1 aubergine
• 2 spring onions
• ½ thumb sized piece ginger

The Marinade

• 4.5 tbsp light soy sauce
• 4 tbsp mirin
• 4 tbsp sake
• 1 tbsp sugar
• 2 tbsp miso paste

• Finely chop the ginger and finely slice the spring onion. Combine the rest of the marinade ingredients in a medium size bowl, mix well until the sugar dissolves.

• Slice the aubergine into 2cm slices. Trim and slice the broccoli florets with the stems.

• Marinade the vegetables, for 30 minutes. Heat 1-2 tablespoon vegetable oil to a high heat on a griddle pan, start by cooking the aubergine 3-4 minutes on each side, once it’s fully cooked set aside. Add a teaspoon of oil to the pan, once it’s hot cook the broccoli, 3 minutes on each side.

• While the vegetables are cooking dip the steak in the remaining marinade, let it sit until the aubergine and broccoli are fully cooked.

• Brush a griddle pan with a little vegetable oil and place on a high heat. Griddle the steak for 3-4 minutes, turning once in between, until well charred on both sides. Pour the remaining marinade and let it sit for 30-60 seconds. Take the steak out of the pan and let it rest for 2-3 minutes on a chopping board and slice diagonally.

• Reduce the teriyaki marinade for a further 2 minutes.

• Plate up the vegetables, arrange the strips of steak on top, finish off by pouring over the reduced sauce.

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