Ingredients

• 125ml/4fl oz Shaoxing rice wine
• 125ml/4fl oz sake
• 125ml/4fl oz mirin
• 125ml/4fl oz soy sauce
• 3 tbsp caster sugar
• 4 x 150-200g/5½-7oz pieces of fillet steak
• 2 tbsp rapeseed oil
• 5cm/2in piece fresh root ginger
• finely julienned
• 2 garlic cloves
• thinly sliced
• 2 long red chillies
• thinly sliced
• 3 tbsp fresh coriander leaves
• 3 tbsp fresh mint
• 3 tbsp palm sugar
• 2 tbsp soy sauce
• 2 tsp fish sauce
• 1 lime
• juice only
• 100g/3½oz French beans
• left whole
• 100g/3½oz mangetout
• halved
• 100g/3½oz edamame beans
• podded
• 100g/3½oz fresh peas
• podded
• 1 red onion
• thinly sliced
• ½ bunch fresh watercress

Directions

• Heat a frying pan until hot
• add the rice wine
• sake
• mirin
• soy sauce and caster sugar and bring the mixture to a simmer. Simmer for 1-2 minutes
• or until the mixture has just thickened. Remove from the heat and leave to cool to room temperature.
• Put the steak in a shallow tray and pour over half of the teriyaki mixture
• turn to coat the steak in the sauce. Place in the fridge to marinate for at least an hour. Pour the remaining teriyaki sauce into the serving bowl.
• Heat a frying pan until hot
• slice the steak and fry for 1-2 minutes.
• For the salad
• put the ginger
• garlic
• chillies
• coriander
• mint
• palm sugar
• soy sauce
• fish sauce and lime juice in a pestle and mortar. Pound until you have s smooth dressing.
• Put the French beans
• mangetout
• edamame beans
• peas
• onion and watercress in a large bowl and mix to combine. Just before serving add the dressing and stir.
• Place the steak on serving plates with the salad alongside and serve with the remaining teriyaki sauce.