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