Teriyaki sirloin steak with crispy vegetables

Ingredients

• 600 gsirloin steak
• 150 gmushrooms — sliced
• 100 gbean sprouts
• 150 gsugar snap peas
• 1 pcred pepper — in thin strips
• 2 tbspvegetable oil
• 75 mlsoy sauce
• 50 mlmirin
• 1 tbsplight brown sugar
• 2 clovesgarlic — finely chopped
• 2 cmfresh ginger — finely grated
• 1 tbspsesame seeds
• salt — to taste
• black pepper — to taste

Method

1. 1

   Take the sirloin steak out of the fridge about 15 minutes before cooking and pat the meat dry. Season with black pepper.

2. 2

   In a bowl, mix the soy sauce, mirin, and light brown sugar.

3. 3

   Heat 1 tbsp of vegetable oil in a large frying pan over high heat.

4. 4

   For a steak about 2 cm thick, pan-fry for approximately 2–3 minutes per side for medium-rare. Remove the meat from the pan and let it rest loosely covered with aluminium foil for about 5 minutes.

5. 5

   If necessary, add the remaining 1 tbsp of vegetable oil. Reduce the heat slightly and cook the mushrooms and red pepper for about 3 minutes.

6. 6

   Add the sugar snap peas, garlic and ginger, and stir-fry for another 2 minutes.

7. 7

   Add the bean sprouts and cook for about 1 minute, so the vegetables remain crispy.

8. 8

   Pour the soy sauce-mirin mixture into the pan and simmer gently for about 2–3 minutes until it thickens slightly into a syrupy teriyaki sauce.

9. 9

   Slice the sirloin steak against the grain into thin slices.

10. 10

    Divide the vegetables among the plates, place the sirloin slices on top and spoon over the teriyaki sauce.

11. 11

    Sprinkle with sesame seeds and serve immediately.