Glazed teriyaki beef with sweet potato
Serves: 2

For the beef marinade – mix all the ingredients together in a bowl and whisk to combine. Add the meat, mixing well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.

For the roasted sweet potato – preheat an oven to 180⁰C. Cut the sweet potato into thick wedges and toss with olive oil, thyme, salt and pepper. Place on a lined baking tray and roast for 45 minutes, or until crisp and soft.

Meanwhile, prepare the teriyaki glaze by simmering all the ingredients together in a saucepan over a medium-high heat. Reduce to a thick glaze.

To cook the steak – heat some vegetable oil in a heavy-based pan until almost smoking. Sear the marinated meat until browned on all sides, then reduce to a medium heat and cook to your liking. Transfer to a tray and coat with a spoonful of glaze. Rest for 10-15 minutes, adding glaze every few minutes as it soaks into the meat.

To finish – bring a wok with the vegetable oil to a high heat. Fry the enoki mushrooms until crisp, then drain on paper towel and season with salt. Slice the beef against the grain, and place onto plates with the sweet potato. Finish with crisp enoki mushrooms and a sprinkling of shallots.