- 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.
Top Tip for making Teriyaki Beef with Wasabi Mayonnaise and Chilled Noodle Salad
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.