Teriyaki Beef with Sesame Noodle Salad

Steps

1. a full kettle to the boil. Preheat BBQ hot plate to high (if using).
2. Mix first measure of teriyaki marinade, garlic, ginger, sweet chilli sauce and honey in a small bowl and set aside. Heat a large, dry fry-pan on medium heat and toast sesame seeds for 2–3 minutes, until golden. Set aside and reserve pan.
3. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Cover, leave for 5 minutes then refresh under cold water. Drain well, drizzle with a little oil to prevent sticking and cut in a few places to make them easier to eat. Return to bowl and set aside.
4. Pat beef dry and season with salt and pepper. Heat a drizzle of oil in reserved pan on high heat. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest. Reserve pan.
5. Whisk mayonnaise, sesame oil, vinegar and remaining teriyaki marinade together in a large bowl. Thinly shred lettuce; grate carrot; cut cucumber into thin matchsticks; thinly slice spring onions on an angle. Toss all remaining noodle salad ingredients in bowl with dressing until combined.
6. Season noodle salad with soy sauce, if needed. Return pan to a low heat, add teriyaki sauce and cook for about 1 minute, until sauce starts to thicken. Thinly slice beef. Remove pan from heat and return beef, along with any resting juices, to pan and toss to coat in sauce.
7. Divide sesame noodle salad between plates and top with slices of teriyaki beef. Drizzle over any sauce from the pan and garnish with reserved spring onion.