Rump steak teriyaki with a salad of mooli, pea shoots and mustard

Juicy rump steak with crisp peppery radishes makes a superb summer variation on beef and horseradish.


For the steak
For the salad
  • ¼ small red onion, finely sliced, soaked in iced water for 15 minutes

  • 110g/4oz mooli (you may substitute ordinary radish), cut or peeled into thin strips

  • 6 red radishes, finely sliced

  • 1 handful pea shoots (or watercress)

  • 4 tbsp fresh peas, blanched

For the dressing

Preparation method

  1. For the steak, season the steaks with salt and freshly ground black pepper.

  2. Whisk the mirin, soy sauce and sake together in a bowl.

  3. Heat a frying pan until hot, then add the oil and steaks and cook on each side for 2-3 minutes. Remove from the pan and place onto a plate. Leave to rest in a warm place.

  4. Pour off any excess fat from the frying pan, then add the mirin, sake and soy sauce mixture. Bring to the boil and simmer for 2-3 minutes, until thickened and glossy.

  5. Return the steaks to the frying pan and cook for one minute, or until cooked to your liking, continuously spooning the sauce over the steaks.

  6. For the salad, place all of the salad ingredients into a bowl and mix well.

  7. For the dressing, place all of the dressing ingredients into a separate bowl and mix well.

  8. To serve, cut each steak into thick slices and place onto four plates. Add a handful of salad, then drizzle a little of the dressing over the salad and around the plate.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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