Teriyaki Beef with Wasabi Mayonnaise and Chilled Noodle Salad Recipe
- 1 x 600g (1lb 5oz) piece sirloin, ribeye or rump of beef
- 3tbsp teriyaki marinade (we used Wagamama)
- For the noodle salad:
- 4tbsp rice vinegar
- 2tbsp soy sauce
- 1tsp caster sugar
- 200g (7oz) cooked fresh egg noodles
- For the wasabi mayonnaise:
- 1 ripe avocado, peeled, stone removed
- 3tbsp good-quality mayonnaise
- 1tsp soy sauce
- 2tsp wasabi, or more if desired
Place the beef in a dish, spoon over the teriyaki marinade, cover and marinade for at least three hours, or overnight. Mix together the rice vinegar, soy sauce and sugar; stir until the sugar has dissolved. Place the noodles in a bowl, pour over the dressing, cover and chill.
Scoop the avocado flesh into a food processor. Purée until smooth, add the mayonnaise, soy sauce and wasabi and blend. Add more wasabi if you want it hotter. Place in a dish and press clingfilm on to the surface.
Bring the beef to room temperature. Cook on a hot barbecue for 10 minutes on each side for medium rare or a further 5 minutes on each side if you prefer. Allow the beef to rest for 10 minutes, slice thinly and serve with the noodles and wasabi mayonnaise.
We’ve given you a choice of cuts for this recipe but it’s worth remembering that when cooking meat on the barbecue, look for cuts that have a little fat around them, as this helps to keep the meat moist while it’s cooking. If you feel more confident cooking individual steaks then reduce the cooking time. For a 180 to 200g (6 to 7oz) steak, allow 3 to 4 minutes each side for medium-rare, 5 to 6 minutes each side for medium and up to 8 minutes each side for well done. Always allow meat to rest for a few minutes after cooking, for it to relax.
Video: Chilli Beef Lettuce Wraps - Gordon Ramsay
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