A recipe to impress, simple to prepare and flavoursome, with radish sprouts and ginger for a warming spicy kick.
450g beef fillet
3 tbsp teriyaki marinade
1 tbsp sunflower oil
½ cup red radish sprouts
¼ telegraph cucumber, sliced thinly
1 bunch rocket leaves, washed
2cm fresh ginger, peeled and sliced julienne
3 tbsp rice wine vinegar
½ tsp light soy sauce
1 tsp sugar
Pre-heat the oven to 180°C. Marinate the beef in the teriyaki marinade for 20 minutes before browning all sides in a pan with cooking oil. Place in oven and continue to cook for 20 minutes. Take out of oven, cover in foil, and leave to stand for ten minutes before carving thinly. Cover and keep warm in its juices until ready to serve.
Combine the rice wine vinegar with soy sauce, sugar, and ginger together in a small bowl.
On a platter or individual serving plates, arrange the beef with radish sprouts, cucumber, and rocket leaves. Drizzle over the dressing and serve.