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Sticky rice with sweet soya pork

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Caramelised figs with vanilla sponge

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40 minutes

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Swakopmund seafood soup

15-20 minutes.

Teriyaki beef with mushroom hotpot

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500-600 g lean free-range sirloin steak
Sunflower oil
Teriyaki sauce (see recipe below)
Thinly shredded spring onion, for sprinkling
Cooked noodles, for serving

For the teriyaki sauce:

¼ cup soya sauce
¼ cup mirin
1 T brown sugar

For the mushrooms:

250 g portabellini mushrooms, rinsed and trimmed
120 g shiitake mushrooms, rinsed and trimmed
200 g exotic mushroom mix, rinsed and trimmed
1 bunch spring onions, chopped
1 or 2 cloves garlic, crushed
1 chunk fresh ginger, grated
Sea salt and freshly ground black pepper

Method

Preheat the oven to 220°C. Trim the fat from the steak. Oil, then brown over a medium to high heat. Place in a small roasting pan just large enough to take it.

Pour over half the teriyaki sauce and turn to coat. Bake at 220°C for 5 minutes. Turn to glaze with the marinade. Cover tightly and leave to rest for 5 minutes. Slice thinly and moisten with the pan juices.

To make the teriyaki sauce, bring the ingredients to a boil, stirring until the sugar has dissolved, then simmer for a few minutes.

To prepare the mushrooms, fill a baking dish with the mushrooms. Mix the remaining teriyaki sauce with the spring onion, garlic and ginger. Pour over the mushrooms.

Cover with baking paper and bake at 220°C for 10 minutes, until just cooked and still fleshy. Turn to coat with the juices, then season to taste.

Sprinkle the steak with the thinly shredded onion and serve with the mushrooms and cooked noodles.

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Teriyaki beef with mushroom hotpot

Teriyaki beef with mushroom hotpot

Ingredients

Method