Serve up slices of succulent seared beef that you've marinated for hours to maximise the flavour, then hand out chopsticks so everyone can dig in.
- 80ml (1/3 cup) soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon dry sherry
- 2 teaspoons caster sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.