Steak Teriyaki

• 3 packs fillets steak medallions
  2 tbsp vegetable oil
  200g bean sprouts, trimmed
  4 spring onions, finely cut on the diagonal
  
  For the Teriyaki Sauce
  
  2 tbsp mirin (Japanese rich wine)
  1 tbsp sake or dry sherry
  4 tbsp dark soy sauce
  1 tsp sugar

Recipe

Season the steaks and set aside. To make the teriyaki sauce, combine all ingredients and stir to dissolve the sugar.

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over a high heat. When hot, add the bean sprouts and fry quickly, jiggling and tossing them in the pan, for 30 seconds or until hot but not limp. Remove and drain on kitchen paper. Add the remaining oil to the pan and heat. Pat the meat dry with kitchen paper and sear briskly over a high heat for 1 minute until browned on one side. Turn and cook for a further 1-2 minutes for medium-rare. Remove the steaks, set aside and keep warm.

Remove the pan from the heat, then add the sauce and half the spring onions. Return the pan to the heat and simmer for 1-2 minutes, stirring, until the sauce thickens slightly and is smooth and glossy. Slice each steak and reassemble on a bed of bean sprouts. Spoon the teriyaki sauce on top and scatter with the remaining spring onions.

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