Mouth-watering Japanese flavours spring to life in this succulent beef steak with a side of crunchy corn salad.


  • 100ml Japanese rice wine vinegar
  • 1/3 cup (80ml) light soy sauce
  • 1 teaspoon sesame oil
  • 2 1/2 tablespoons brown sugar
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 500g beef fillet steak, thinly sliced
  • Oil, to grease
  • Steamed rice, to serve
  • 125g baby corn, quartered lengthways
  • 2 Lebanese cucumbers, halved crossways, cut into matchsticks
  • 150g bean shoots
  • 100g chargrilled red capsicum, cut into strips


  1. Combine the rice vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic in a glass or ceramic bowl. Stir in the beef. Set aside for 5 minutes.
  2. Drain the beef into a strainer over a small saucepan. Bring the marinade to the boil. Boil until reduced slightly.
  3. Meanwhile, lightly grease a chargrill pan and heat over a high heat. In batches, cook the beef for 1 minute each side or until golden. Transfer to a plate.
  4. Combine the baby corn, cucumber, bean shoots and capsicum. Top with the beef and drizzle with the marinade. Serve with rice.